Imagine the gentle aroma of coconut mingling with a hint of vanilla wafting through your kitchen.
There’s something about this Coconut Milk Rice Pudding that feels both simple and indulgent, making it a comforting dessert for any occasion.
With just a few basic ingredients, watch as they magically transform into a creamy, luscious pudding. So, grab your saucepan, and let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 medium saucepan
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon
- 1 small bowl
Ingredients
- 1 cup uncooked white rice
- 2 cups coconut milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup shredded coconut, toasted
- 1 tablespoon raisins (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Coconut Milk Rice Pudding, follow this timeline:
- Reading and Preparation (5 minutes)
- Quickly read through the recipe to familiarize yourself with the steps and ingredients.
- Gather all necessary equipment and ingredients.
- Prep Work (5 minutes)
- Rinse the rice under cold water until the water runs clear and set it aside.
- Cooking (30 minutes)
- 0-5 minutes: In a medium saucepan, combine coconut milk, water, sugar, and salt, and bring to a boil over medium-high heat.
- 5-10 minutes: Add the rinsed rice to the saucepan and stir to combine.
- 10-30 minutes: Reduce the heat to low, cover the saucepan, and let the rice simmer gently for 20 minutes.
- Finishing Touches (10 minutes)
- 30-35 minutes: Remove the lid and stir in the vanilla extract and ground cinnamon.
- 35-40 minutes: Continue to cook uncovered for an additional 10 minutes, stirring occasionally, until the mixture thickens.
- Resting (15 minutes)
- Remove the saucepan from heat and let the pudding rest for 15 minutes to cool and set.
- Serving (5 minutes)
- Serve the rice pudding warm or chilled, garnished with toasted shredded coconut and raisins if desired.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Rinse the rice under cold water until the water runs clear and set aside.
In a medium saucepan, combine the coconut milk, water, sugar, and salt, and bring to a boil over medium-high heat.
Add the rinsed rice to the saucepan and stir to combine.
Reduce the heat to low and cover the saucepan, allowing the rice to simmer gently for 20 minutes.
Remove the lid and stir in the vanilla extract and ground cinnamon.
Continue to cook uncovered for an additional 10 minutes, stirring occasionally, until the mixture thickens.
Remove the saucepan from heat and let the pudding rest for 15 minutes to cool and set.
Serve the rice pudding warm or chilled, garnished with toasted shredded coconut and raisins if desired.
Serving Tips
- Fresh Fruit: Serve with slices of mango or pineapple for a revitalizing contrast to the creamy pudding.
- Nuts: Sprinkle chopped almonds or pistachios on top for added crunch and a nutty flavor.
- Honey Drizzle: Add a light drizzle of honey for extra sweetness and a touch of floral aroma.
- Whipped Cream: Top with a dollop of whipped cream for an indulgent, creamy finish.
- Dark Chocolate Shavings: Garnish with shavings of dark chocolate for a hint of rich, bittersweet flavor.
Storage
Store leftover coconut milk rice pudding in an airtight container in the refrigerator for up to three days.
Reheat gently on the stove or in the microwave, adding a splash of coconut milk if needed.
Freezing
To freeze Coconut Milk Rice Pudding, cool completely and portion into airtight containers.
Label with date.
Freeze up to three months.
Thaw overnight in the fridge before reheating.
Reheating
To reheat coconut milk rice pudding, microwave in short intervals.
Stir occasionally.
Alternatively, gently warm on the stovetop with a splash of coconut milk to maintain its creamy texture.
Final Thoughts
Coconut Milk Rice Pudding is a delightful dessert that perfectly balances creaminess and sweetness.
The use of coconut milk gives it a rich and tropical flavor.
With a simple preparation process, it’s an excellent choice for both novice and experienced cooks.
This dessert can be enjoyed warm or chilled, making it versatile for any season.
Whether you serve it as a comforting treat on a cold day or a revitalizing dessert in warmer weather, this rice pudding is sure to satisfy.
Remember to adjust the sweetness to your liking, and don’t hesitate to experiment with additional toppings for an extra layer of flavor.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice?
You can use brown rice, but increase the cooking time to about 50 minutes and additional liquid to 3 cups coconut milk. Brown rice’s texture is firmer, so make certain it’s fully cooked for ideal pudding consistency.
What Can I Substitute for Coconut Milk if I Have Allergies?
You can replace coconut milk with 2 cups almond milk for a nutty flavor profile or use 2 cups oat milk for a creamier texture. Both provide similar consistency and work well with precise heat control during cooking.
How Can I Make the Pudding Vegan-Friendly?
To make the pudding vegan-friendly, replace sugar with agave syrup, ensuring a 1:1 ratio. Substitute vanilla extract with a vegan alternative and use almond or oat milk instead of coconut milk, maintaining the same 2-cup measurement.
Is It Possible to Add Fresh Fruit to the Pudding?
You can incorporate fresh fruit by folding in 100 grams of diced mango or strawberries after cooking. Make certain the fruit’s moisture content doesn’t exceed 15%, preventing dilution of the pudding’s texture. Adjust sweetness by adding 5 grams of sugar.
How Do I Prevent the Pudding From Becoming Too Thick?
To prevent the pudding from becoming too thick, maintain a 3:1 liquid-to-rice ratio. Gradually incorporate additional coconut milk during simmering while gently stirring. Monitor viscosity, ensuring a smooth consistency. Adjust heat precisely to avoid excessive evaporation.
Coconut Milk Rice Pudding
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoon
- 1 Small bowl
Ingredients
- 1 cup uncooked white rice
- 2 cups coconut milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup shredded coconut toasted
- 1 tablespoon raisins optional
Instructions
- Rinse the rice under cold water until the water runs clear and set aside.
- In a medium saucepan, combine the coconut milk, water, sugar, and salt, and bring to a boil over medium-high heat.
- Add the rinsed rice to the saucepan and stir to combine.
- Reduce the heat to low and cover the saucepan, allowing the rice to simmer gently for 20 minutes.
- Remove the lid and stir in the vanilla extract and ground cinnamon.
- Continue to cook uncovered for an additional 10 minutes, stirring occasionally, until the mixture thickens.
- Remove the saucepan from heat and let the pudding rest for 15 minutes to cool and set.
- Serve the rice pudding warm or chilled, garnished with toasted shredded coconut and raisins if desired.
Notes
