Creamy Coconut Vanilla Rice Pudding with Tamarind

This luscious Senegalese rice pudding, known locally as sombi, transforms simple pantry staples into a fragrant, comforting dessert. Long-grain rice is slowly simmered with whole milk, rich coconut milk, and a vanilla bean until it turns velvety and creamy. A whisper of tamarind pulp adds the bright, tangy edge that defines traditional West African puddings.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 12 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 29 gSugar
• 11 gProtein
• 210 mgSodium
• 380 mgPotassium
• 245 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pudding

• 1 cup long-grain white rice, rinsed and drained
• 2 cups water
• 4 cups whole milk
• 1 cup full-fat coconut milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 1/2 tsp fine sea salt
• 1 tbsp tamarind pulp, soaked in 2 tbsp warm water and strained

For serving (optional)

• 2 tbsp toasted shredded coconut
• 1/4 tsp ground cinnamon or nutmeg
• Fresh mango slices or chopped dates

Directions

1. Combine the rinsed rice and 2 cups of water in a heavy-bottomed saucepan over medium heat; bring to a gentle boil, then reduce heat and simmer uncovered for 8 to 10 minutes until the rice is tender and most of the water has been absorbed.
2. Pour in the whole milk and coconut milk, add the sugar, scraped vanilla bean (and pod), and salt, then stir to combine. Increase the heat to medium-low and bring the mixture to a low, steady simmer, stirring frequently to prevent the milk from scorching on the bottom.
3. Stir in the strained tamarind liquid, which adds the characteristic Senegalese brightness, and continue to simmer gently for 25 to 30 minutes, stirring often, until the pudding thickens to a creamy, spoon-coating consistency and the rice grains are very soft.
4. Remove the vanilla bean pod and discard. If using vanilla extract instead of a bean, stir it in now after the pudding has been removed from the heat to preserve its aroma.
5. Taste and adjust sweetness or tanger; add a pinch more sugar or a few drops of tamarind juice as desired. Let the pudding cool for 10 minutes, then transfer to a bowl, cover, and chill for at least 2 hours for the classic chilled sombi texture, or serve warm.
6. Spoon the pudding into individual bowls or glasses, then finish with a sprinkle of toasted coconut, a dusting of cinnamon or nutmeg, and a few pieces of fresh mango or dates for an authentic Senegalese flourish.

Cook’s Notes

• Use full-fat coconut milk and whole milk for the richest, most authentic texture; low-fat versions will result in a thinner pudding.
• Stir frequently, especially after adding the milk, because rice-and-milk mixtures scorch easily on the bottom of the pan.
• For a more pronounced Senegalese tang, increase the tamarind to 2 tablespoons, or substitute 2 tablespoons of fresh baobab fruit pulp if available.
• Sombi thickens significantly as it cools, so remove it from the heat while it still looks slightly loose; it will set to a perfect pudding consistency in the refrigerator.
• Leftovers keep covered in the refrigerator for up to 3 days; revive with a splash of warm milk when reheating.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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