Description
This Coconut Rice Pudding is a rich and creamy dessert made with coconut milk, soft cooked rice, and natural sweetness.
Ingredients
Scale
- 1 cup cooked white rice (short grain or jasmine works best)
- 1 ½ cups coconut milk (full-fat for richness)
- ½ cup whole milk (or plant-based milk like almond or oat for a dairy-free version)
- ¼ cup sugar (adjust to taste)
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional but highly recommended)
- Pinch of nutmeg (optional, for a warm note)
- Optional toppings: Toasted coconut flakes, chopped mango, sliced banana, crushed pistachios, or a drizzle of maple syrup
Instructions
- In a medium saucepan, combine the coconut milk, whole milk, sugar, and salt. Stir over medium heat until the mixture begins to steam, about 2 to 3 minutes.
- Stir in the cooked rice, breaking up any clumps gently with a spoon or spatula.
- Keep the mixture at a gentle simmer for 15 to 20 minutes, stirring often to prevent the rice from sticking. The pudding will gradually thicken as the rice absorbs the liquid.
- Once the pudding reaches your desired thickness, add the vanilla extract, cinnamon, and nutmeg (if using). Stir well and simmer for an additional 2 minutes to blend the flavors.
- Remove the pan from heat and allow the pudding to sit for 5 minutes. It will continue to thicken slightly as it cools.
- Spoon the warm pudding into bowls and top with your favorite toppings like toasted coconut, fresh fruit, or a drizzle of syrup. Alternatively, chill in the refrigerator and serve cold.
Notes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 9 grams
- Sodium: 100 mg
- Fat: 13 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 37 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 5 mg
Keywords: Coconut Rice Pudding, dessert, coconut milk, rice pudding