Description
This Coconut Rice Pudding is a creamy, comforting dessert made with jasmine rice cooked in a rich blend of coconut milk and whole milk, sweetened with sugar and flavored with vanilla and cinnamon. Perfect served warm or chilled, it features a tropical twist with optional shredded coconut and is simple to prepare on the stovetop.
Ingredients
Scale
Rice Pudding Ingredients
- 1 cup jasmine rice (uncooked)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup shredded sweetened coconut (optional)
- Ground cinnamon or toasted coconut for topping (optional)
Instructions
- Combine Ingredients: In a medium saucepan, combine the jasmine rice, coconut milk, whole milk, sugar, and salt to prepare the base of the pudding.
- Bring to Boil: Heat the mixture over medium heat, stirring frequently to prevent sticking, until it comes to a gentle boil.
- Simmer and Thicken: Reduce the heat to low and let the pudding simmer, stirring occasionally, for 25 to 30 minutes until the rice is tender and the mixture thickens to a creamy consistency.
- Add Flavorings: Remove the pudding from heat and stir in the vanilla extract, ground cinnamon, and shredded coconut if using to enhance flavor and texture.
- Serve: Let the pudding cool slightly to serve warm, or refrigerate for a few hours to enjoy chilled. Optionally, top with ground cinnamon or toasted coconut before serving for extra garnish.
Notes
- For a dairy-free version, use all coconut milk or substitute almond milk for the whole milk.
- Adjust sweetness to taste by adding more or less sugar.
- Arborio rice can be used instead of jasmine rice for a creamier texture.
