Rice Pudding with Keffir lime leaves

It’s been a while since I did Rice Pudding. This one came out very creamy but not too heavy. Warm and perfect for this “winter is settling in” foggy day.

2 cups coconut milk (1 can)
2 cups whole milk
1/2 cup arborio rice
4 keffir lime leaves
4 green cardamon pods
1 vanilla bean
1/4 cup turbinado sugar


1. In a small-medium sauce pot, combine the coconut milk, whole milk and rice.

2. Add the keffir lime leaves. Gently crush the cardamon to open the pods and add to the pot. Cut the vanilla bean in half, scrape out the seeds, add the seeds and the husk to the pot.
Turn the heat on to medium-low and cook until the rice is tender but still a bit chewy. Stir frequently and keep an eye on it (milk tends to boils over)


3. Once the rice is cooked, turn off the heat and stir in the sugar. It will continue to thicken as it cools.
Fish out the leaves, cardamon pods and vanilla bean.

4. Serve warm or cold, as you prefer.


Rice pudding

I love rice pudding. It’s easy to make, satisfying and you can change the flavors in hundreds of way. I tend to cycle between :

  • Vanilla and cinnamon
  • Vanilla and oranges
  • Spices! (usually green cardamom, cinnamon, sapote and vanilla)

Today I felt like something perfumed with orange blossom water, so I built from that. It’s not traditional by any sense, but I like it ans it’s the proof you can play around!

2 1/2 cup od whole (3.25%) milk
1/3 cup jasmine rice
1 vanilla bean (or 1 tea spoon vanilla extract)
1/4 tea spoon fleur de sel
1/4 cup sugar
1/4 tea spoon orange blossom water
1/2 tea spoon freshly grated ginger
1/8 tea spoon sapote, freshly grated


1. In a thick bottom pot, combine the milk, rice, salt, ginger, sapote and vanilla bean (if using). Bring to a boil. Lower the heat to medium low until the ride is tender. Stir frequently to avoid sticking.

2. Remove from heat and remove the vanilla bean. Add the sugar and orange blossom water. If using vanilla extract add it here.

3. Return to heat until the pudding thickens (about 5-10 minutes). Spoon into individual ramekins.

4. Wrap with a plastic wrap touching the surface to avoid forming a skin on top (leave it off if you like that skin) and put in the fridge until cold.

Pudding au Chocolat

And the second dish I did with my mother. This is my grand’mother’s recipe for a chocolate pudding cake. Basically a chocolate version of a “pudding chômeur”

It’s delicious and decadent, but please, do eat it warm (or warm it up in the microwave for 20 seconds before eating). You can cut back on the sugar in the cake mix, if you want a slightly less overwhelmingly sweet result.

Cake Mix
1 cup flour
1 1/2 tea spoon baking powder
5 table spoon cocoa powder
1/2 tea spoon salt
3/4 cup of white sugar
3/4 cup of milk
1 tea spoon vanilla
2 table spoon of melted butter

Syrup Mix
1/2 cup white sugar
1/2 cup brown sugar
1 cup of boiling water.


1. Pre-heat the oven to 350F

2. In a large bowl, whisk together the dry ingredients.

3. Add the milk, vanilla extract and melted butter. Mix until smooth.

4. In a separate bowl, mix the sugars from the Syrup Mix above.

5. Transfer the cake batter to a greased mold.

6. Cover the batter with the mixed sugar.

7. Pour the boiling water over the sugar. The water really has to be boiling, not merely warm. Be careful not to burn yourself.

8. Run a butter knife through the cake batter a few places to allow the water to reach the bottom.

9. Cook for 30-40 minutes, until the top of the cake has a dried and cracked appearance.

10. Cut to serve. Spoon some of the syrup at the bottom over the cake as you serve it.

11. Serve warm (or re-heated) with a scoop of vanilla ice cream.