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Delicious creamy coconut rice pudding served in a bowl

Creamy Coconut Rice Pudding

A delightful dessert that combines the rich taste of coconut milk with tender rice, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Rice/Grains
  • 1 cup Jasmine Rice (rinsed)
Dairy
  • 2 cups Coconut Milk (full-fat)
Sweeteners
  • 1/3 cup Sugar (adjust sweetness to taste) Can substitute with honey or agave syrup.
Spices
  • 1/4 teaspoon Salt (pinch)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon (sprinkle)
Toppings
  • 1/2 cup Shredded Coconut (unsweetened)
  • 1 cup Fresh Mango or Pineapple (diced)
  • to taste Additional Cinnamon or Toasted Coconut (for garnish)

Method
 

Preparation
  1. Rinse 1 cup of Jasmine Rice under cold water until the water runs clear.
Cooking
  1. In a medium saucepan, combine the rinsed rice and 2 cups of coconut milk. Bring to a gentle boil over medium heat.
  2. Once boiling, lower the heat, add 1/3 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Stir well.
  3. Simmer the mixture on low heat for about 15-20 minutes, stirring occasionally, until the rice is tender and the mixture thickens.
  4. Remove from heat and stir in 1 teaspoon of ground cinnamon. Let sit for a few minutes to cool and thicken further.
Serving
  1. Serve warm or chilled topped with diced fresh mango or pineapple and sprinkle with additional cinnamon.

Notes

Monitor the rice as it cooks to prevent sticking or burning. Store leftovers in an airtight container in the fridge for up to three days. You can add a splash more coconut milk when reheating to restore creaminess.