Sombi (Senegalese coconut rice pudding), is my favorite type of rice pudding. It is a very easy coconut rice pudding to make and is traditionally served warm, however in the warmer months it can also be served cold. Let me tell you why I serve it cold sometimes and how to make it.
So here is a little confession. This year, I have 5 weddings to attend, and I’m going to be a bride’s maid in two of them. While I am excited to share in the joy of wedding day fun and I am absolutely honored to be a bride’s maid for my friends, I am kinda nervous about the dresses I will be wearing. I really want to put my best foot forward, and not look like a stuffed sausage in my dresses, so I’m looking a little carefully at what I eat. Its starting to get warm outside, and ice cream is my typical cool off treat, but it usually shows up on my arms, legs and face when I’ve been cooling off with my favorite summer treat (why can’t it just show on my hair). Since yogurt doesn’t always cut it as an ice cream alternative for me, I decided to try this Senegalese favorite as a cold treat and it absolutely worked. This is by no means similar to ice cream, but if you are looking for a cool yet comforting treat this summer that is better for your waistline and really quick to make, then this is it.
Senegalese Sombi: An Easy Coconut Rice Pudding
- 1 cup medium grain rice
- 2 cups water
- 1 cup coconut milk
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/4 tsp salt
- A handful of coconut chips optional
- In a pot, boil the rice with two cups of water, until it is soft.
- In a separate saucepan, bring the coconut milk, coconut cream, and brown sugar to a gentle boil over low-medium heat. Stir continuously for 5 minutes until the sugar is dissolved completely.
- Add the rice and salt and continue cooking and stirring for 5 minutes.
- Chill in the refrigerator and serve with coconut chips on top of the pudding.