Description
Enjoy a comforting bowl of Easy Coconut Rice Pudding. This dish combines creamy coconut milk with soft rice and a touch of cinnamon for a flavorful and enjoyable experience, perfect any time of year when you seek something sweet and satisfying.
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
- In a medium saucepan, combine coconut milk, whole milk, sugar, and salt over medium heat until steaming.
- Stir in cooked rice, breaking up clumps for an even texture.
- Maintain a gentle simmer for 15-20 minutes, stirring often to prevent sticking.
- Once thickened, add vanilla extract, cinnamon, and nutmeg, then simmer for an additional 2 minutes.
- Remove from heat and let sit for 5 minutes to thicken before serving.
- Spoon into bowls and add desired toppings, or chill for later.
Notes
For a dairy-free version, substitute whole milk with plant-based alternatives like almond or oat milk.
Leftovers can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 3 months.
To serve chilled, ensure the pudding is cooled completely before refrigerating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg