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Creamy Coconut Rice Pudding
Short-grain rice simmers slowly in coconut milk until thick and silky. A pinch of cinnamon and a drizzle of honey finish each bowl.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- One pot and steady stirring yield a restaurant-style texture
- Coconut milk adds richness without dairy cream
- Works with pantry rice and shelf-stable milk
- Tastes good warm or chilled the next day
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Rinse the rice under cold water until the water runs mostly clear; drain well.
- 2
Combine rice, coconut milk, whole milk, sugar, and salt in a medium saucepan.
- 3
Bring to a gentle simmer over medium heat, then reduce to low.
- 4
Cook 30 to 35 minutes, stirring often, until the rice is tender and the mixture is thick and creamy.
- 5
Remove from heat and stir in vanilla and cinnamon.
- 6
Spoon into bowls, drizzle with honey, and top with toasted coconut.
- 7
Serve warm, or cool and chill if you prefer a firmer set.
Pro tips
- Stir more frequently near the end so the bottom does not scorch.
- If the pudding thickens too much, loosen with a splash of milk.
- Short-grain rice gives the creamiest result; arborio also works.
Easy substitutions
- whole milk
- more coconut milk for dairy-free
- honey
- maple syrup
- short-grain white rice
- arborio rice
Storage and reheating
Storage
Refrigerate in an airtight container up to 4 days.
Reheating
Warm gently on the stovetop with a splash of milk, or microwave in 30-second bursts, stirring between.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 310
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 14 g
- Fiber
- 2 g
Budget friendly · Stovetop, One Pan · Vegetarian
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