Creamy Coconut Rice Pudding
Short-grain rice slowly simmered in coconut milk with vanilla until rich and spoonable. Lovely warm or chilled with mango.
Ingredients
- 150 g Pudding rice (short-grain)
- 2 cans full-fat coconut milk (400 ml cans)
- 300 ml water or plant milk
- 60 g Sugar
- 1 pinch Salt
- 1 tsp vanilla extract
- 1 pinch grated nutmeg or cinnamon
- 1 Mango, diced, to serve (optional)
Method
- Put the rice, coconut milk, water, sugar and salt in a heavy saucepan and bring slowly to a gentle simmer over medium heat, stirring.
- Turn the heat to low and cook for 35–40 min, stirring often (and more as it thickens) so it doesn't catch, until the rice is completely tender and the pudding is thick and creamy.
- Stir in the vanilla. If it is too thick, loosen with a splash of water or plant milk.
- Serve warm with a grating of nutmeg, or chill and serve cold topped with mango.
Tips
- It thickens a lot as it cools, so take it off the heat while it still looks a little loose.
- Arborio rice works if you can't find pudding rice.
Sources
Written in our own words after cross-checking these recipes:
Open Creamy Coconut Rice Pudding in Nouns Cooking