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Malagasy Coconut and Vanilla Rice
Malagasy Coconut and Vanilla Rice is a traditional Malagasy (from Madagascar) recipe for a classic accompaniment of rice cooked in coconut milk that's flavoured with vanilla. Both the accompaniment and rice pudding versions are presented. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Malagasy Malagasy Coconut and Vanilla Rice.
prep time
10 minutes
cook time
35 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesDessert RecipesMadagascar Recipes
This is a really interesting recipe from Madagascar. Made with long-grain rice and you get an accompaniment to savoury dishes and curries (image, left). If, however, you increase the coconut milk and use short-grain rice (or leftover cooked rice) you end up with Malagasy rice pudding (image, right).
Ingredients:
For the Savoury Coconut Vanilla Rice:
250g (1 1/5 cups) rice
500ml (2 cups) of water
100ml (2/5 cup) coconut milk
1 vanilla pod, or a tsp of vanilla paste
1 tsp of salt
For the Coconut Vanilla Rice Pudding:
375g (1 1/2 cups) cold cooked rice
400ml (14 oz.) tin coconut milk
500ml (2 cups) coconut water
70g (1/3 cup) sugar
pinch of salt
1 vanilla pod, seeds scraped out (or 1 tsp vanilla bean paste)
Method:
For the Savoury Coconut Vanilla Rice: Add the water to a pan and place over medium heat.
Wash the rice in sieve and add to the pan with 1 tsp of salt and the vanilla seeds (and pod) or paste. Cover the pan and let it cook until all the water is absorbed (about 20 minutes).
Stir the coconut milk into the rice and cook for a further 8 minutes, until rice is tender and the liquid has all been absorbed. Remove the vanilla pod and serve as an accompaniment.
For the rice pudding: In a large saucepan, combine all the ingredients. Bring to a gentle boil, reduce to a simmer and cook for 40 minutes, stirring every couple of minutes.
Divide between bowls and serve. If desired, top with a little toasted coconut flakes.
