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Rice pudding with brown sugar and coconut

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

By Emma Knowles
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
  • Print
Rice pudding with brown sugar and coconut
Many Latin American rice puddings are made with condensed milk and evaporated milk, while others are sweetened with rich dark brown sugars. This is our take on a Peruvian version, made with chancaca - a syrup made with unrefined piloncillo sugar - which gives it a distinctive pale caramel colour. Piloncillo can be hard to find, but any rich dark brown sugar will also work well.


  • 200 gm long-grain rice, rinsed under cold running water (1 cup)
  • 200 ml coconut milk, plus extra (optional), to serve
  • 165 gm piloncillo (see note) or brown sugar, plus extra to serve (3/4 cup)
  • 40 gm finely grated fresh coconut (from about 1/2 coconut), plus extra shaved, to serve (1/2 cup)
  • 2 cinnamon quills
  • 1 star anise
  • Ground cinnamon and finely grated orange rind, to serve


  • 1
    Combine rice, coconut milk, ½ tsp sea salt and
    enough cold water to cover by 1cm in a saucepan,
    bring to the boil, reduce heat to low, cover
    with a tight-fitting lid and cook until tender
    (10-15 minutes). Set aside without uncovering
    to steam for 5 minutes.
  • 2
    Meanwhile, stir sugar, coconut, cinnamon quills, star anise and 150ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then reduce heat to medium and simmer until syrupy (6-8 minutes). Stir into rice to taste, divide among bowls and serve warm drizzled with extra coconut milk, and scattered with extra piloncillo, shaved coconut, ground cinnamon and orange rind.


Piloncillo is available online from Mexican food stockists such as Fireworks Foods (