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–+ servings
Ramekins filled with pandan rice pudding, topped with pink peppercorn flakes and mango passionfruit curd.

Pandan Rice Pudding

Liz Mincin
A fusion of Vietnamese flavours and British comfort food. This pandan rice pudding is easy to make, vegan friendly and only 5 ingredients.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Course Dessert
Cuisine British, Vietnamese
Servings 4 people
Calories 549 kcal

Ingredients
  

  • ½ cup pudding rice, rinsed
  • ¼ cup light brown muscovado sugar, packed
  • 24 fl.oz. coconut milk
  • 2 teaspoon pandan extract
  • vegan butter for greasing the baking tin
  • optional toppings: crushed pink peppercorns, mango and passionfruit curd

Instructions
 

  • Preheat the oven to 300°F (145C/125C Fan) and grease a 9" casserole dish, or one of similar capacity.
  • Add the rice and sugar to the baking dish and stir together.
  • In a jug, lightly whisk the pandan extract into the coconut milk and pour this over the rice. Give this a good stir.
  • Cover the baking dish and bake in the preheated oven for 2 hours. Uncover and continue baking for about 30 minutes until the mixture appears set and jiggles.
  • Remove from the oven and allow to cool for about 5 minutes before serving. Alternatively, allow to cool and then chill in the refrigerator for cold rice pudding.
  • Optional: top with crushed pink peppercorns and passionfruit and mango curd.

Nutrition

Calories: 549kcalCarbohydrates: 37.6gProtein: 5.8gFat: 44.2gSaturated Fat: 38.3gSodium: 81mgPotassium: 515mgFiber: 4.3gSugar: 15.1gCalcium: 43mgIron: 4mg
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