The Highlife for Lowlifes Guide to Cooking: Coconut Rice Pudding

The Highlife for Lowlifes Guide to Cooking: Coconut Rice Pudding

Year One:

This recipe, a simple light pudding, marks the 12th installment of ‘The Highlife for Lowlifes Guide to Cooking’ and a full year of monthly installments with The Rochester Insomniac. It also brings with it the final installment in my kitchen of the past thirteen years as this month we will be moving to a new house.

It’s gratifying to me to have accomplished these first twelve guides and put in a full year writing, cooking and photographing them (which is what I originally set out to accomplish). I am also very pleased that I managed to get them all finished in the same kitchen I learned to cook in throughout my adult life. I have lived in the same apartment since I was 18 years old and have spent countless hours making countless meals in it. Learning by trial and error making mistakes piled on top of mistakes. While I am sad to see it go I am also excited to move on to a new and much larger kitchen to start a new chapter not only in my life but hopefully also for the Highlife.

I really hope these guides have found a place in the lives of its readers and provided some culinary inspiration. With any luck the Insomniac and I will be able to collaborate not only on future installments together but also in a printed edition of these first twelve and perhaps even some live video guides. With support from the readers this should be easy to accomplish and your feedback, as always, is appreciated.

Please feel free to write in, comment, email and find us on facebook:

Highlife for Lowlifes Guide to Cooking

I truly hope you lowlifes are eating well.


Strathallan Park – 12/14/14

Part 12- Coconut Rice Pudding

This dessert adds a slightly exotic ending to any meal and is very inexpensive to make. It has a great texture, light and sweet custard like consistency, and is sure to please. It requires some babysitting during the cooking process, with regular stirring to prevent the rice from sticking to the bottom of the pan. But over all it’s very quick, easy to make and is very convenient as it can be made hours before (even the night before) you intend to serve it.

You will need:

1 Cup Rice (Short grain sushi rice is best)

1 Can Coconut Milk (I like Polar brand)

1 Cup Water

1 Cup White Sugar (More to taste)

2 Cups Whole Milk

2 Eggs

½ Cup Sweet Shredded Coconut

¼ Cup Un-sweetened Shredded Coconut

Coconut Oil

Powdered Coco (chocolate, optional)

Start by rinsing the dry rice under cold water. Place the rice in a large pot with the un-sweetened shredded coconut on a low heat and mix in enough coconut oil to evenly coat all the rice. Cook on low heat until the rice and coconut start to slightly toast and brown (you will hear a popping sound). This will give the dish a slightly smoky-toasted flavor.

Once toasted add in the coconut milk and 1 cup of water and bring to a low boil. Simmer and stir the mixture until it reduces to a thick paste-like consistency and the rice is nearly tender. Add in 1 Cup of milk and return to a low boil.

In a mixing bowl whisk the sugar, eggs, and one cup of milk together. Once the rice has once again reduced and absorbed any remaining liquid slowly stir in the egg/sugar/milk mixture and return to a boil. Add in the sweet shredded coconut and remove from heat. Let sit covered for at least an hour then chill in refrigerator before serving.

To serve, place the pudding in bowls (or cups/glasses) and optionally dust the top with powdered coco (chocolate).

Between Now and Then sharpen your blades and chew the fat:

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J.Nevadomski (also known as Juda) is an accomplished musician and artist from Rochester. He has recorded with musicians from all over the world for his project “The Fragile Path” (which he heads and produces) and is a veteran artist who’s paintings have been featured in galleries, newspapers and exhibitions throughout the Rochester area. In 2012 he was the “artist guest of honor” at RocCon: Rochester’s Anime, Sci-Fi and comic book convention. He lives in the NOTA area of Rochester, keeps a yearly urban vegetable garden and regularly cooks and hosts dinner parties for friends and colleagues.