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Green Pekoe Rice Pudding

Submitted by: Patricia Turrisi

The tea not only adds a subtle flavor to the coconut, milk, and rice in this recipe but also imparts a beautiful color and texture.

Prep Time: prep time: 15 min. cook time: 14 min. for the rice plus 1 hour 15 min. to bake the pudding
Serving Size: serves 4-6
  • 2 tbsp. green pekoe tea leaves
  • 2 c. hot water
  • 3/4 c. jasmine rice, uncooked
  • 2 tbsp. butter
  • 1 15-oz. can coconut milk
  • 1 15-oz. can evaporated milk
  • 3 large eggs
  • 1 c. sugar
Brew tea in water and steep 5 min. Remove tea leaves.
Reserve ½ c. brewed tea. Heat remaining 1 ½ c. brewed tea to a boil with the butter. Add rice and simmer 15 min.
Combine coconut milk, evaporated milk, 1/2 c. brewed tea, sugar, and eggs in a bowl. Whisk together until sugar and eggs blend with the rest of the ingredients thoroughly. Stir in cooked rice. Pour mixture into a buttered baking dish and bake at 325 degrees for 1 hour 15 min. After an hour, check to see whether an inserted knife just comes out clean. The pudding cooks a bit more after it is removed from the oven.
Refrigerate and serve cold.

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