Description
This Easy Coconut Rice Pudding delivers a creamy tropical dessert experience that’s both comforting and simple to prepare. Enjoy it warm or chilled, with delightful notes of vanilla and cinnamon throughout each spoonful. Perfect for meals, snacks, or a feel-good treat!
Ingredients
Scale
- 1 cup cooked white rice
- 1 ½ cups coconut milk
- ½ cup whole milk
- ¼ cup sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- Pinch of nutmeg
- Optional toppings: toasted coconut flakes, chopped mango, sliced banana, crushed pistachios, or a drizzle of maple syrup
Instructions
- Whisk together coconut milk, whole milk, sugar, and salt in a saucepan over medium heat until steaming.
- Add cooked rice, breaking up clumps gently, to absorb flavors.
- Reduce heat and simmer for 15-20 minutes, stirring often until thickened.
- Stir in vanilla, cinnamon, and nutmeg, and let simmer for an additional 2 minutes.
- Remove from heat and let rest for 5 minutes to thicken.
- Spoon into bowls and top with optional toppings like toasted coconut or fruit.
Notes
Use short-grain or jasmine rice for the best results.
For a dairy-free version, substitute whole milk with almond or oat milk.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg