Coconut rice pudding is a traditional Kerala Christian delicacy served at church mainly during Mother Mary's feast.This is actually a nostalgic recipe for me. Usually, we get the coconut rice pudding from the church after the long service. A dollop of this pudding is an instant energy booster when we are all very hungry.
In earlier days, we used to get this pudding only from the church. But now everyone has started making it at home.
Ingredients 1.5 cup raw white rice
1 cup coconut milk
3 cups of water
3/4 cup grated coconut
3/4 cup jaggery powder
1 tsp cardamom powder
1/2 tsp cumin seed
Salt to taste
1 tbsp raisins
Wash and drain the rice.
Mix together 1/4 cup water and jaggery powder in a bowl. Boil until a thick syrup is made. Remove from heat and keep aside.
Mix together remaining water and coconut milk in a wide deep bottom vessel. Bring it to boil. When it starts to boil add the drained rice into it. Add salt to taste. Cook the rice on medium to high flame.
When the rice is half cooked, add the cumin seed and mix well.
Then add the grated coconut and jaggery syrup into it. Mix well and cook until almost dry and a thick custard consistency is reached. The rice must be well cooked.
Remove from heat and add the powdered cardamom. Mix well to combine. Let it cool down.
Garnish with raisins and serve.
The amount of water and cooking time depends on the quality of rice.