Chai-Spiced Coconut Rice Pudding with Grilled Peaches and Pistachios Recipe
This healthful dessert is a great way to take advantage of the most glorious time of year—peach season! Because peaches are so naturally sweet (and grilling them heightens this sweetness even more!) I have kept the added sugar to a minimum, but if you prefer a sweeter dessert feel free to add more maple syrup to your taste. Eaten hot or room temperature, this pudding is also great for breakfast!
This recipe is a great way to use up leftover rice, but if you don’t have any of that lying around, may I suggest ordering a pint from Grateful Plate? We would be delighted to help you get this dessert on your table faster.
Chai-Spiced Coconut Rice Pudding with Grilled Peaches and Pistachios
Yields: four ½ cup servings
Time: about 45 minutes
For the pudding:
- 1 pint cooked brown rice
- 1 13.6 ounce can full-fat coconut milk
- ½ cup water
- .5 teaspoon sea salt
- ¼ cup maple syrup
- 1 teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- Pinch finely ground black pepper
- The zest of 1 lime
- 1 tablespoon vanilla extract
For the toppings:
- 4 whole slightly firm peaches, halved (pits removed)
- 1 tablespoon coconut oil, melted
- 1 cup shelled pistachios
- ½ cup large flake coconut
- 1. In a medium saucepan, combine cooked rice, coconut milk, water, salt, maple syrup and spices. Bring mixture to a boil and immediately reduce heat to a gentle simmer.
- 2. Simmer mixture for 15-20 minutes, stirring frequently, until most of the liquid is absorbed. Remove from heat and stir in lime zest and vanilla extract.
- 3. While the pudding is cooking, prepare toppings. Making sure that grill or grill pan is clean and oiled, heat to medium-high. Brush cut side of peaches with melted olive oil and place on grill cut side down. Grill for 2-3 minutes, or until dark grill marks are visible and peach is slightly softened. Flip peaches over and grill peel side for 2-3 minutes more.
- 4. Allow peaches to cool slightly and then slice. Place on a plate or shallow bowl to collect juices as they cool.
- 5. Heat a large skillet over medium heat. Toast pistachios until slightly browned and fragrant. Immediately remove pistachios from skillet and wipe clean. Return skillet to heat and toast coconut flakes until browned and fragrant. Coarsely chop pistachios.
- 6. To serve, dish ½ cup rice pudding into a bowl and top with peach slices, drizzling the juices over. Garnish with chopped pistachios and toasted coconut flakes.
About Sara, our Sous Chef
Sara worked as a theatrical stage manager for the first 10 years of her career (locally at the Walnut Street Theatre, InterAct Theatre Company, and BRAT Productions) before attending the Natural Gourmet Institute & switching her focus to the culinary world. Since then she’s worked as the pastry chef of the Franklin Fountain, Little Nonna's and Aldine. Sara has also cooked at Vedge, Bing Bing Dim Sum, and Hungry Pigeon. Her fun fact: She can read 1,500 words per minute.
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