Description
This creamy Coconut Rice Pudding is a comforting dessert made with cooked white rice simmered in a rich blend of coconut milk and whole milk, sweetened with sugar, and flavored with vanilla, cinnamon, and nutmeg. It can be enjoyed warm or chilled, topped with toasted coconut flakes, fresh fruit, or nuts for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 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
- A drizzle of maple syrup
Instructions
- Combine milks and sweetener: 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.
- Add rice: Stir in the cooked rice, breaking up any clumps gently with a spoon or spatula to ensure even texture.
- Simmer until thickened: Keep the mixture at a gentle simmer for 15 to 20 minutes, stirring often to prevent the rice from sticking to the bottom of the pan. The pudding will gradually thicken as the rice absorbs the liquid.
- Stir in flavorings: Once the pudding reaches your desired thickness, add the vanilla extract, ground cinnamon, and nutmeg (if using). Stir well and simmer for an additional 2 minutes to blend the flavors thoroughly.
- Let it rest: Remove the pan from heat and allow the pudding to sit for 5 minutes. It will continue to thicken slightly as it cools, enhancing the creamy texture.
- Serve: Spoon the warm pudding into bowls and top with your favorite toppings such as toasted coconut flakes, fresh chopped mango, sliced banana, crushed pistachios, or a drizzle of maple syrup. Alternatively, chill the pudding in the refrigerator and serve cold for a refreshing dessert.
Notes
- Use short grain or jasmine rice for the best creamy texture in the pudding.
- Full-fat coconut milk creates a richer pudding, but you can use light coconut milk for a lower fat option.
- For a dairy-free version, substitute whole milk with plant-based milk like almond or oat milk.
- Adjust sugar to taste depending on your preference for sweetness.
- The optional cinnamon and nutmeg add a warm, aromatic depth to the pudding but can be omitted if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Try different toppings to customize the pudding to your liking.
