Chè Nước Dừa (Coconut Rice Pudding)

  • Yield:4 servings
  • Time:
    15 mins show details

This is how my mother would transform leftover rice into something beautiful when we had almost nothing else. Chè nước dừa is Vietnamese coconut rice pudding - creamy, fragrant, and deeply comforting. I use coconut milk instead of dairy milk for richness, and the gentle perfume of pandan if I can find it at the Vietnamese market. The rice should be tender but still hold its shape, swimming in just enough sweet coconut cream. Some families add black glutinous rice for color, but this simple white version reminds me of quiet afternoons in our kitchen above the restaurant.

Tags: Vietnamese, dessert, sweet

Ingredients

  • 2 cups
    cooked jasmine rice, day-old is perfect
  • coconut milk, full-fat
  • ½ cup
    whole milk
  • ⅓ cup
    palm sugar, grated, or brown sugar
  • ¼ teaspoon
    salt
  • ½ teaspoon
    vanilla extract
  • ¼ teaspoon
    ground cinnamon
  • 2 tablespoons
    toasted coconut flakes, for serving
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Equipment

  • heavy-bottomed saucepan

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Preparation

  1. Combine the cooked rice, coconut milk, whole milk, palm sugar, and salt in a heavy-bottomed saucepan. The rice will look like it's drowning - this is correct. (Day-old rice works better than fresh because the grains have dried slightly and won't break apart as easily.)

  2. Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent the coconut milk from separating. Watch carefully - coconut milk is temperamental.

  3. 15 mins

    Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the liquid has reduced by about half and coats the rice in a creamy sauce. The rice should still hold its shape. (The pudding will thicken more as it cools, so don't cook it completely dry.)

  4. Remove from heat and stir in vanilla and cinnamon. Taste and adjust sweetness - it should be pleasantly sweet but not cloying.

  5. Serve warm in small bowls, topped with toasted coconut flakes. Or chill completely for a cool dessert - both ways have their place. (If serving chilled, you may need to thin with a little more coconut milk as it will thicken considerably.)

Notes

In Vietnam, we would sometimes add a few drops of pandan extract for its subtle vanilla-like fragrance and pale green color. You can find it at any Asian grocery. Black sesame seeds or crushed peanuts also make beautiful garnishes. This keeps in the refrigerator for three days, though it's best eaten within two.

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