Coconut Cream Rice Dessert

Preparation info

  • For


    • Difficulty


    • Ready in

      9 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is one of many Oriental desserts made with rice flour. It is delicious with a summer fruit salad (all those juicy red berries) or with my own favourite combination of mangoes in passion fruit juice.

The rice should really be freshly ground. If you have a food processor, this is no problem at all.


  • 112 g/4 oz/½ cup rice, Thai Fragrant or Basmati


In a food processor, blend the rice, with the water it has been soaked in, to a smooth runny paste.

Heat the coconut milk, and cream if used, in a non-stick saucepan. When it is on the point of boiling, pour in the rice paste and stir almost continuously for 15 minutes while it simmers. Then add the sugar and continue stirring for 10 minutes. Finally add the ground almonds and orange fl