🇰🇪 Kenyan / Swahili · Desserts
🍚 Kenyan Coconut Rice Pudding
Uji wa Nazi na Wali
Kenyan Coconut Rice Pudding — short-grain rice slowly simmered in coconut milk with cardamom, cinnamon, and vanilla until thick, creamy, and fragrant. A comforting Swahili coastal dessert that is simultaneously simple and luxurious.
Coconut rice pudding is the coastal answer to a cold evening or the desire for something sweet, warm, and deeply comforting after a meal. The rice breaks down gently in the coconut milk, releasing its starch to create a naturally thick, creamy pudding fragrant with cardamom and cinnamon. Topped with toasted coconut and a dusting of cinnamon, it is a dessert that feels both homely and festive.
Ingredients
Equipment: Medium heavy saucepan, Wooden spoon
- 1 cup short-grain rice or pudding rice
- 400ml thick coconut milk
- 2 cups whole milk
- 4—5 tbsp sugar
- 4 cardamom pods — crushed
- 1 cinnamon stick
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp desiccated coconut — toasted, for garnish
- Ground cinnamon — for dusting
Method
- Rinse the rice until water runs clear. Drain.
- Combine rice, whole milk, cardamom, and cinnamon stick in a heavy saucepan.
- Bring to a gentle simmer over medium heat, stirring frequently.
- Cook for 20—25 minutes, stirring regularly, until the rice is very soft and the mixture has thickened.
- Add coconut milk, sugar, vanilla, and salt. Stir well.
- Continue to simmer for 8—10 minutes, stirring constantly, until the pudding is thick and creamy.
- Remove the cinnamon stick and cardamom pods.
- Serve warm or cold, garnished with toasted coconut and a dusting of cinnamon.
Chef Tips
- Short-grain rice releases more starch than basmati, creating a creamier pudding.
- Stir frequently to prevent the rice from sticking to the bottom.
- The pudding thickens further as it cools — serve slightly looser than desired consistency.
Common Mistakes to Avoid
- Not stirring enough — burns on the bottom.
- Overcooking after adding coconut milk — becomes too thick.
The Science
Short-grain rice has a higher amylopectin content than long-grain varieties. Amylopectin gelatinises readily and creates the thick, sticky, creamy texture characteristic of rice pudding. Long-grain rice has more amylose, which produces a firmer, less sticky result.
Nutrition (per serving)
Health Benefits
- Coconut milk provides healthy MCTs.
- Cardamom supports digestion.
- Comforting, easy to digest.
Cultural Note
Coconut rice pudding is one of the Swahili coast's most comforting desserts — the intersection of the Indian Ocean rice tradition and the coastal abundance of coconut milk.
Storage & Serving
Storage: Refrigerate for up to 3 days. Add milk when reheating to restore creaminess.
Reheating: Warm gently on stovetop with a splash of milk, stirring continuously.
Serve with: Fresh mango slices, Toasted coconut, Passion fruit coulis, Kenyan Masala Chai