Subliwal (Pumpkin Rice Pudding) is a traditional Palauan recipe for classic dessert of kabocha squash and long-grain rice cooked in coconut milk with sugar and ginger. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Pumpkin Rice Pudding (Subliwal).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!
Ingredients
Ingredients:
200g dry aromatic rice
1l coconut milk milk
500ml water
100g brown sugar
200ml pumpkin purée (use Kabocha squash to be authentic)
½ freshly-grated ginger
¼ tsp sea salt
Method:
Place the rice in a colander, place under cold running water and wash, stirring the rice until the water runs clear.
Transfer the milk to a saucepan, add the coconut milk and water, bring to a simmer and cook gently for about 20 minutes, stirring frequently during this time.
At this point add the brown sugar, pumpkin purée, ginger, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
Serve immediately while warm, or chill in the fridge and enjoy cold.
Serve accompanied by more coconut milk so it can be poured over individual portions.
This also makes a rather vibrant dessert for Halloween.
)
Click on the image, above to submit to Pinterest.