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–+ servings
creamy coconut rice pudding

Coconut Milk Rice Pudding

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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine International
Servings 4 servings

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

To avoid a sticky bottom, stir the pudding occasionally while it cooks to prevent the rice from sticking to the pan. You can adjust the sweetness to your preference by varying the amount of sugar, and for a richer flavor, try substituting part of the water with more coconut milk.
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