Easy Coconut Rice Pudding combines coconut milk and cooked Minute Instant Jasmine Rice in a thick, creamy pudding. Make this elevated comfort dessert anytime because it is ready in only 20 minutes!
I teamed up with Minute® Instant Jasmine Rice to share this quick and easy Coconut Rice Pudding recipe with you!
Recently, I needed a last minute dessert to bring to a friend’s house. Creamy rice pudding makes for the perfect emergency dessert and always receives rave reviews. No one can resist a bowl full of warm, creamy, spiced goodness.
Coconut Rice Pudding comes together even faster than traditional rice pudding recipes because it uses minute rice, which cooks in only 5 minutes.
For Coconut Rice Pudding, I used Minute Instant Jasmine Rice because I love the aromatic, nutty flavor of jasmine rice. Plus, jasmine rice combines perfectly with coconut milk to update traditional rice pudding with a Thai cuisine flair.
To learn more about Minute Rice products, discover delicious recipe ideas, and other varieties within the Minute Rice family of products, click here.
How To Make Rice Pudding Vegan – Coconut Milk Rice Pudding
Coconut milk is naturally vegan, so this recipe can easily be adapted for a vegan diet. When the rice is cooked with the coconut milk, simmer for 5 minutes longer to achieve a thicker, creamier mixture.
For rice pudding with coconut milk omit the additional milk, egg, and butter. Stir in extracts, cinnamon, and nutmeg and you have an equally delicious and healthier dessert!
Making Rice Pudding with Leftover Cooked Rice
Make rice pudding recipe with any leftover rice. Simply substitute two cups cold or warm rice in the recipe.
Alternatively, use rice made with a rice cooker. Cook until rice is tender and use warm or cold in the recipe.
How to Serve
Topping Coconut Rice Pudding with homemade Cinnamon Whipped Cream and toasted coconut makes an extraordinary dessert become simply unreal.
Luckily, both components come together just as quickly as this easy rice pudding.
Serve rice pudding warm or cold. However, chilling rice pudding makes it thicker. Stir in additional milk to make it creamy again for serving.
Leftover rice pudding may be reheated. Rewarming the pudding will make it as smooth and creamy as when it was first made. Adding additional milk or coconut milk may be necessary for a desired consistency.
How To Make Coconut Rice Pudding Recipe
- Make Minute Instant Jasmine Rice according to directions. Add coconut milk, sugar, and salt. Stir over medium heat and bring to a boil. Cook, stirring occasionally, until mixture is thick and creamy, about 10 minutes.
- Whisk together egg with 1/2 cup milk. Add to coconut rice mixture and cook, stirring constantly, for 2 more minutes.
- Remove from heat. Stir in cinnamon, nutmeg, coconut extract, vanilla extract, and butter. Serve warm with Cinnamon Whipped Cream and toasted coconut.
Best Tips / Tricks
- Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
- Top rice pudding with toasted coconut, whipped cream, fresh mango, peaches, or chopped nuts
- Rice Pudding will thicken when it is refrigerated. Bring it back to the original texture by reheating in the microwave or simply stirring in additional milk.
- Substitute any preferred rice in the recipe. Two cups of jasmine, white, basmati, or brown rice may be used.
- Instead of white sugar substitute brown sugar to bring a caramel taste.
- If you don’t want to use heavy cream to make whipped topping, substitute store bought whipped cream and top with cinnamon and / or toasted coconut.
More Favorite Gluten Free Desserts!
- Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make.
- Tiger Butter combines melted chocolate and peanut butter swirled together with chopped peanut butter cups on top.
- Chocolate Coconut Macaroons has a chewy coconut cherry exterior wrapped around a fudgy chocolate center.
- Kitchen Sink flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, pretzels, chocolate, butterscotch, and M&Ms all wrapped up in one chewy cookie.
SAVE THIS COCONUT RICE PUDDING TO YOUR PINTEREST BOARD!
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Coconut Rice Pudding
Ingredients
- 1 cup Minute® Instant Jasmine Rice (yields 2 cups cooked rice)
- 13.5 ounce canned coconut milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1 tablespoon butter
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut (optional), for serving
Cinnamon Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan bring 1 cup of water to a boil. Add Minute Instant Jasmine Rice to boiling water, stir, cover, and remove from heat. Let rice sit covered for 5 minutes. Remove lid and fluff rice with a fork.
- To the cooked rice add coconut milk, sugar, and salt. Stir and cook over medium heat. Bring to a boil, then simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy.
- Whisk egg with additional milk and stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with Cinnamon Whipped Cream and toasted coconut. Each serving is 1/2 cup.
Cinnamon Whipped Cream:
- Place heavy cream in a chilled bowl. Beat on high with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.
Toasted Coconut:
- Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally.
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Recipe Notes
- Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
- Top rice pudding with toasted coconut, whipped cream, fresh mango, peaches, or chopped nuts
- Rice pudding will thicken when it is refrigerated. Bring it back to the original texture by reheating in microwave or simply stirring in additional milk.
- 2 cups leftover cooked rice can be substituted in the recipe.
Nutrition
This is a sponsored post written by me on behalf of Minute® Instant Jasmine Rice.
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