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.
Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally.
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Tips / Tricks For Making Coconut Rice Pudding
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.
How To Make Rice Pudding VeganWhen the rice is cooked with the coconut milk, simmer for 5 minutes longer to achieve a thicker, creamier mixture.Then omit the additional milk, egg, and butter. Stir in extracts, cinnamon, and nutmeg and you have an equally delicious and healthier dessert!Nutritional information does not include Cinnamon Whipped Cream or Toasted Coconut.Recipe adapted from AllRecipes