Coconut Rice Pudding
Indulge in the creamy, tropical flavors of Coconut Rice Pudding, a comforting dessert that combines the natural sweetness of coconut milk with aromatic jasmine rice. This recipe creates a luscious, velvety pudding perfectly sweetened with granulated sugar and elevated by a hint of vanilla extract. Optional additions like shredded coconut, a sprinkle of cinnamon, or vibrant fresh fruit toppings—think juicy mango or tart berries—allow you to customize the dish to your taste. With only 10 minutes of prep and a slow simmer that melds the ingredients into a rich, harmonious treat, this versatile pudding can be enjoyed warm or chilled. Whether you're hosting a dinner party or savoring a quiet moment, Coconut Rice Pudding delivers tropical bliss in every spoonful.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1.5 cups Coconut milk
- 1 cup Whole milk
- 1 cup Water
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Unsweetened shredded coconut (optional)
- 0.5 teaspoon Ground cinnamon (for garnish, optional)
- 0.5 cup Fresh fruit (such as mango or berries, for topping, optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, coconut milk, whole milk, and water. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low and stir occasionally to prevent the rice from sticking to the bottom of the pan.
After 25-30 minutes, check the rice for tenderness. It should be soft and the mixture should have thickened to a creamy consistency.
Stir in the granulated sugar, vanilla extract, salt, and shredded coconut (if using). Mix well to combine.
Continue to cook for another 5-10 minutes, stirring occasionally, until the pudding reaches your desired consistency. Keep in mind it will thicken further as it cools.
Remove the saucepan from the heat and let the pudding cool slightly for a few minutes.
Spoon the coconut rice pudding into serving bowls. Garnish with a sprinkle of ground cinnamon and fresh fruit if desired.
Serve warm or chilled, depending on your preference. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 152.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 395 mg | 30% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
