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Easy Coconut Rice Pudding
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Never given rice pudding a shot? It's tough to go wrong with coconut milk, so this super simple recipe is a perfect way to try it out. Smooth coconut milk, nutmeg, and vanilla combine for a creamy and comforting bowl.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 can (15 ounce size) coconut milk
1 cup water
1/2 cup uncooked rice
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon grated nutmeg
directions
Combine the coconut milk and water in a saucepan over medium-high heat. Bring to a boil. Add the rice and cook until it returns to a boil. Lower the heat to a simmer, cover the pan, and let simmer for 35-40 minutes or until most of the liquid has been absorbed.
Remove the pan from the heat. Stir in the sugar, vanilla, and nutmeg.
Serve the coconut rice pudding warm or chilled.
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recipe tips
For a richer flavor, consider toasting the rice in a dry pan for a few minutes before adding the liquids.
Stir the pudding occasionally while it simmers to prevent the rice from sticking to the bottom of the pan.
If you prefer a smoother texture, you can blend part of the cooked pudding and then mix it back in.
For added texture and flavor, consider stirring in raisins, chopped dates, or dried cranberries in the last 10 minutes of cooking.
Garnish with toasted coconut flakes, a sprinkle of cinnamon, or fresh fruit before serving for added flavor and presentation.
If serving chilled, note that the pudding will thicken as it cools. You can stir in a little extra coconut milk before serving if it's too thick.
Experiment with different types of rice for variety. Jasmine or basmati can add a unique flavor to the pudding.
Be careful not to overcook the rice as it can become mushy. Check for doneness towards the end of the cooking time.
Enjoy the pudding as a dessert or a comforting breakfast dish.
common recipe questions
What type of rice works best for coconut rice pudding?
Medium or short-grain rice is ideal for rice pudding as they are starchier and yield a creamier texture. Long-grain rice can be used but may result in a less creamy texture.
Can I use light coconut milk instead of regular coconut milk?
Yes, light coconut milk can be used for a lower-fat version, but the pudding will be less rich and creamy.
Is it possible to make this rice pudding without sugar?
Yes, you can omit the sugar or use a sugar substitute. Keep in mind that this will alter the flavor slightly.
Can I add other spices besides nutmeg?
Cinnamon, cardamom, or a pinch of cloves can also be added for a different flavor.
How do I know when the rice pudding is done cooking?
The rice pudding is done when the rice is tender and most of the liquid has been absorbed, creating a creamy consistency.
Can I use leftover cooked rice to make this pudding?
Yes, you can use cooked rice. Reduce the cooking time since the rice is already cooked, and adjust the liquid amount as needed.
How long can I store the coconut rice pudding?
It can be stored in an airtight container in the refrigerator for up to 5 days.
Can this recipe be doubled?
Yes, you can double the ingredients. Just make sure your saucepan is large enough to accommodate the increased volume.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
February 23, 2021
I had no problems with this recipe. It's creamy but not mushy. I agree that if the liquid isn't boiling the rice coudl get mushy but that didn't happen to me. Flavor was good, not bland. It's rice pudding so one doesn't expect overpowering flavors but the coconut flavor was good and the vanilla and nutmeg added warmth.
October 5, 2019
Not mushy at all. Make sure the liquid is boiling and then still at a simmer when you cook it. That's just basic rice cooking instructions. It had plenty of flavor too. don't use light coconut milk, of course.
June 21, 2009
the rice didnt absorb all the liquid. so it was pretty gooey. pretty much tasted like mushy oatmeal!! nothing special. i added coconut to try to soak up some of the extra liquid. it wasnt inedible, but also wasnt anything spectacular
Sounds like it needed to simmer at a slightly higher temperature. Mushy rice that doesn't absorb liquid often is because it was cooked at too low a temperature.
March 9, 2008
Not much flavor and not rich enough