This Coconut Rice Pudding is a rich, dairy-free twist on a classic comfort dessert. Made with coconut milk, jasmine or basmati rice, and lightly sweetened with maple syrup or sugar, it’s warm, creamy, and perfect for cozy cravings or tropical-themed meals.
Yields: 6 servings
Prep time: 5 minutes
Cook time: 30-35 minutes
🌟 Why You’ll Love It:
- Naturally gluten-free & can be vegan
- Only one pot needed
- Warm or cold dessert
- Kid-friendly and freezer-friendly
- Great base for custom flavors (mango, cardamom, cinnamon)
Ingredients:
- 1 cup short-grain white rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Optional toppings: toasted coconut flakes, fresh fruit (mango, berries), chopped nuts
Equipment:
- Medium saucepan with a lid
- Measuring cups and spoons
- Stirring spoon
Instructions:
Step 1: Rinse the Rice
- Thoroughly rinse 1 cup of short-grain white rice under cold water until the water runs clear. This removes excess starch and helps prevent the pudding from becoming too gummy.
Step 2: Combine Rice, Water, and Salt
- In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt.
Step 3: Bring to a Boil and Simmer
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until the water is mostly absorbed and the rice is tender. Do not lift the lid during this time.
Step 4: Add Coconut Milk and Sugar
- Remove the lid and stir in 1 (13.5-ounce) can of full-fat coconut milk and 1/2 cup of granulated sugar.
Step 5: Simmer Until Creamy
- Return the saucepan to low heat, uncovered, and simmer gently for another 15-20 minutes, stirring occasionally, until the pudding has thickened to your desired consistency and the rice is very tender and creamy.
Step 6: Stir in Vanilla Extract
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
Step 7: Serve and Enjoy
- Serve the coconut rice pudding warm or chilled. Garnish with your favorite toppings, such as toasted coconut flakes, fresh fruit (like sliced mango or berries), or chopped nuts, if desired.
💡 Pro Tips
✔ Creamier texture? Use 2 cups of coconut milk (no water).
✔ No cinnamon stick? Add ½ tsp ground cinnamon at the end.
✔ Vegan: Swap sugar for maple syrup or coconut sugar.
🍽 Serving Ideas
- Breakfast: Top with fresh berries and chia seeds.
- Dessert: Drizzle with caramel or chocolate sauce.
- Tropical: Add diced pineapple or banana.
📊 Nutrition (Per Serving, Plain)
Calories: ~250 | Fat: 14g | Carbs: 30g | Protein: 3g | Fiber: 1g
🌱 Variations
- Cardamom-infused: Add 3 pods while cooking.
- Pandan flavor: Steep 2 pandan leaves in the milk.
- Chocolate coconut: Stir in 2 tbsp cocoa powder.
Enjoy your homemade Coconut Rice Pudding!
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