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Coconut Rice Pudding

Easy Coconut Rice Pudding combines coconut milk and cooked rice to make thick and creamy dessert ready in only 20 minutes.
Course Dessert, gluten free dessert
Cuisine American, thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 1/2 cup servings
Calories 213kcal
Author Melissa Erdelac

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. 

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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    Notes

    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 Vegan
    When 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

    Nutrition

    Calories: 213kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 154mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 1.3mg | Calcium: 31mg | Iron: 1.6mg