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Kisukari (sweet coconut rice pudding): recipe illustration
Desserts

Kisukari (sweet coconut rice pudding)

A creamy, fragrant dessert from Mayotte, made of rice cooked slowly in sweetened coconut milk and flavoured with cinnamon. Served warm or cold, often at teatime or during celebrations.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

400 kcal per serving

Protein
4.4 g
Carbohydrates
52.6 g
of which sugars
22.1 g
Fat
18.7 g
of which saturated fat
16.6 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice under clear water until the water is almost clear, then drain it.
  2. In a pan, bring the water to the boil with the cinnamon stick and clove, then add the rice.
  3. Cover and simmer gently for 15 minutes, until the rice begins to soften and the water is nearly absorbed.
  4. Add the coconut milk, sugar and pinch of salt, then stir gently.
  5. Simmer very gently for 15 to 20 minutes, stirring often, until it has the thickness of a cream that coats the spoon.
  6. Remove the cinnamon and clove, add the vanilla if using, then let it rest for 5 minutes.
  7. Serve warm, or let it cool completely in the fridge.

Variations and tips

Fragrant version. Add a pinch of ground cardamom or a few drops of orange blossom water at the end of cooking.

With what you can find here. Round rice or risotto rice work very well in place of the traditional rice, keeping the same cooking time.

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Original Ecomely recipe.