Victorian Coconut Rice Pudding

Victorian Coconut Rice Pudding is a traditional Anglo-Indian recipe from the 1860s for a for a classic dessert of soaked rice boiled in coconut milk until tender and then finished by oven baking. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Coconut Rice Pudding.

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Additional Time:

(+3 hours soaking)

Serves:

Rating:

Tags : Dessert Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume: THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

214.—Cocoanut Rice Pudding

Soak a breakfastcupful of fine rice in water until quite soft; scoop out the contents of a hard
cocoanut; extract all the milk with a little boiling-hot water, then boil the rice in it, sweeten it to
taste with some date jagree or treacle, and put in a few grains of aniseed. Pour the mixture into a
buttered pudding-dish and bake it slightly.

Modern Redaction

Ingredients:

300g (1 1/2 cups) rice
500ml (2 cups) coconut milk
4 tbsp date sugar (or treacle/molasses)

Method:

Wash the rice well, place in a bowl, cover with water to a depth of 1.5cm (3/5 in) above the rice and set aside to soak for at least 3 hours.

After this time, turn the rice and liquid into a pan. Add the coconut milk, bring to a boil and cook for 20 minutes, until the rice is tender.

Add your choice of sweetener to the pan then grease a baking dish. Turn the hot rice mixture into this then place in an oven pre-heated to 180C and bake for 25 minutes, until the top of the rice pudding is golden brown.

Serve hot.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.