Description
Enjoy a warm bowl of creamy coconut rice pudding, a comforting and versatile dessert that feels like home. This recipe offers a subtle sweetness and a hint of tropical coconut, perfect for a simple yet indulgent treat.
Ingredients
Scale
- 1 cup medium-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk (or almond/oat milk for a lighter option)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Optional Toppings: 1/4 cup toasted shredded coconut, 1/4 cup chopped nuts (cashews or almonds), 1/2 cup fresh tropical fruits (mango, pineapple)
Instructions
- Rinse medium-grain rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, stir together coconut milk, whole milk, rinsed rice, sugar, and salt.
- Heat over medium flame until the mixture reaches a gentle simmer, stirring frequently.
- Reduce heat to low and cook gently, stirring every few minutes for 25-30 minutes, until the rice is tender and the pudding is thick and velvety.
- Remove from heat and stir in vanilla extract and ground cinnamon.
- Cover the pot and let the rice pudding rest off the heat for 5 minutes.
- Spoon the creamy coconut rice pudding into bowls. Garnish with toasted coconut, fresh fruit, or chopped nuts as desired.
Notes
- This creamy coconut rice pudding can be served warm or chilled.
- For extra texture and flavor, sprinkle with toasted coconut flakes and cinnamon.
- Prepare the pudding base up to 3 days in advance and store in an airtight container in the refrigerator.
- Reheat gently on the stovetop over low heat, stirring occasionally, or enjoy chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg