Indonesian Coconut Rice Pudding
This Bubur Nasi Manis recipe uses a slow cooker to create a creamy Indonesian rice pudding. With rice, coconut milk, and pandan leaves, this simple dish is perfect for any time. This recipe fits gluten-free and vegetarian diets. To make it vegan or dairy-free, substitute the butter with a dairy-free alternative like coconut oil or vegan butter.
Ingredients
- 1 cup white rice
- 1/4 cup granulated sugar
- 2 cups canned coconut milk
- 2 tbsp butteruse plant-based butter for vegan/dairy-free
- 1 pandan leaftied into a knot
Instructions
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Rinse the rice thoroughly under cold water and drain.
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In a slow cooker, combine the rice, coconut milk, sugar, butter, and pandan leaf. Stir well.
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Cook on high for 3 hours, or on low for 5 hours until the rice is tender and creamy.
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About 30 minutes before the rice pudding is done, check the consistency. If it seems too thick, stir in a little coconut water (or regular water) to loosen it up. If it’s still too runny, let it cook a bit longer. Adjust as needed to get the perfect creamy texture!
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Remove the pandan leaf, stir to mix evenly, and adjust sweetness if needed.
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Serve warm or chilled with your choice of toppings such as cinnamon, cacao, or fruit.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into individual containers and store for up to 2 months. Reheat over low heat, adding a little water or coconut milk to adjust the consistency.
Nutrition
Per serving (1)
- Calories
- 373 kcal
- Carbs
- 27 g
- Protein
- 3 g
- Fat
- 30 g
- Fiber
- 0 g
- Sugar
- 12 g
- Sodium
- 61 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/bubur-nasi-manis-indonesian-coconut-rice-pudding/