Coconut Rice Pudding: A Dairy-Free Delight

Coconut rice pudding is a Southeast Asian–inspired, dairy-free variation of the rice puddings enjoyed in many regions, made by simmering rice with coconut milk, water, sugar, and warm spices. Serve it warm or chilled: the rice releases starch as it cooks, while coconut milk adds a rich, creamy texture without dairy.

Ingredients

1 cup (200 g) short-grain white rice, such as sushi rice or pudding rice
2½ cups (590 ml) water
1 can (13.5 fl oz/400 ml) full-fat coconut milk, well shaken
⅓ cup (67 g) granulated sugar
¼ teaspoon (1.5 g) fine salt
1 cinnamon stick, about 3 inches (7.5 cm), or ½ teaspoon (1.3 g) ground cinnamon
½ teaspoon (1 g) ground cardamom, optional
1 teaspoon (5 ml) vanilla extract
⅓ cup (50 g) raisins, optional
1 teaspoon (2 g) finely grated lime or lemon zest, optional

Instructions

Rinse and measure the rice. Put the rice in a fine-mesh sieve and rinse under cool water, gently stirring it with your fingers, until the water runs mostly clear. This removes loose surface starch that can make the pudding gluey. Drain well, then measure the remaining ingredients so they are ready to add. This preparation takes about 10 minutes, including the rinsing.
Start the rice in water. Add the drained rice, water, salt, cinnamon stick, and cardamom, if using, to a heavy-bottomed saucepan of about 3-quart (2.8-liter) capacity. Set over medium-high heat and bring to a gentle boil, stirring once or twice so the grains do not settle and catch on the bottom. This should take about 5 minutes, depending on your stove.
Simmer until the grains begin to soften. Reduce the heat to low, cover the pan, and cook for 12 minutes. Keep the liquid at a quiet simmer rather than a vigorous boil; if it bubbles hard, lower the heat. Lift the lid once about halfway through to stir, then replace it. At the end of this stage, the rice should be plump but may still have a firm center, and some water should remain in the pan.
Add the coconut milk. Pour in the shaken coconut milk and stir thoroughly, scraping the bottom and corners of the pan. If you are using raisins, stir them in now. Bring the mixture back to a gentle simmer over medium-low heat. Avoid boiling it rapidly, which can cause the liquid to reduce too quickly or leave a scorched layer under the rice.
Cook slowly, stirring often. Simmer uncovered for about 18 minutes, stirring every 2 to 3 minutes and more frequently as the pudding thickens. Use a wooden spoon or heat-safe spatula to sweep across the pan bottom each time. The rice should become tender, and the mixture should look loose and creamy; it will thicken further as it cools. If the rice is still noticeably firm, continue simmering for up to 5 minutes, checking frequently.
Sweeten and finish. Stir in the sugar and cook gently for 2 more minutes, until dissolved. Remove the pan from the heat, take out the cinnamon stick, and stir in the vanilla and optional citrus zest. Taste carefully and add a small pinch more salt or a spoonful of sugar if needed. The planned cooking time is about 40 minutes; allow a few extra minutes if your rice or stove needs them.
Choose the serving texture. Spoon the pudding into bowls while warm, when it is soft and spoonable. For a thicker pudding, let it stand for 10 minutes before serving; this standing time is optional and is not included in the recipe-facts total. If it becomes thicker than you like, stir in warm water or coconut milk a tablespoon (15 ml) at a time.

Tips

Use the right rice. Short-grain rice is a good choice because it releases enough starch to create a creamy consistency while keeping distinct, tender grains. Medium-grain rice also works. Long-grain rice is a less reliable substitute: the pudding will usually be looser and less cohesive, and it may need a little more cooking time.
Choose canned coconut milk, not a thin drink. Full-fat canned coconut milk gives the pudding its rounded texture. Carton coconut beverage is much thinner and may leave the result less creamy; if that is your only option, begin with less water and add more liquid only if the pan looks dry. Shake the can well, since the thick cream and thinner liquid can separate in storage.
Keep the heat low and stir the bottom. Coconut milk and rice can scorch if left undisturbed, especially in a thin pan. A heavy-bottomed saucepan and frequent scraping help prevent sticking. If a little rice catches, do not scrape the burnt patch into the pudding; transfer the unscorched portion to a clean pan and finish cooking there.
Adjust sweetness and thickness at the end. Sugar can slow softening if added too early, so this recipe adds it after the rice is tender. The pudding thickens as it cools, and chilled leftovers become firmer still. Loosen a serving with a splash of warm water or coconut milk rather than adding a large amount all at once.

Serving Suggestions

Serve the pudding warm in small bowls as a simple dessert or a gently sweet breakfast. A light sprinkle of cinnamon, toasted unsweetened coconut, or chopped toasted cashews adds contrast without overpowering the coconut flavor. Fresh mango, pineapple, or sliced banana brings a juicy, fruity note; add fruit just before serving so it stays fresh and does not release liquid into the pot.

For a chilled dessert, spoon the pudding into individual bowls or a shallow covered container and refrigerate it once it has cooled. It will set more firmly in the refrigerator, so stir a splash of coconut milk or water into each portion if you prefer a softer texture. A little lime zest added at the table can balance the sweetness. If serving it alongside a larger meal, modest portions work well because the rice and coconut milk make it satisfying.

Variations

Ginger and pandan: For a fragrant Southeast Asian–inspired variation, simmer a few thin slices of fresh ginger with the rice and remove them before serving. If pandan leaves are available, tie one or two into a knot and simmer them with the rice, then discard them. Pandan can be difficult to find outside Asian grocers; vanilla is a practical substitute, though it gives a sweeter, more familiar aroma rather than pandan’s distinctive grassy fragrance.

Spiced version: Use cinnamon and cardamom together, or replace the cardamom with ¼ teaspoon (0.5 g) ground nutmeg. A small pinch of ground cloves can also work, but use it sparingly because it can dominate. For a more delicate flavor, leave out the ground spices and use only the cinnamon stick.

Less-sweet or fruit-sweetened: Reduce the sugar to ¼ cup (50 g) if you plan to add ripe fruit or prefer a less sweet pudding. You can also omit the raisins and serve with dates or mango on top. Do not add a large quantity of wet fruit to the saucepan, as its juice can thin the pudding and alter the cooking time.

With brown rice: Brown rice is possible, but it takes longer to soften and produces a chewier, less creamy result. Cook it in the water until nearly tender before adding coconut milk, and expect to add extra simmering time and more water as needed. Check the package cooking guidance for the rice you have; this recipe’s 40-minute cooking estimate is for white short-grain rice.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. Coconut rice pudding keeps for 3 to 4 days in the refrigerator. It firms as it chills, which is normal; stir in a little water or coconut milk before serving to restore a softer consistency. For best texture, add fresh fruit and crunchy toppings only when serving.

To reheat one portion, warm it in a small saucepan over low heat with a splash of water or coconut milk, stirring frequently until evenly hot. You can also microwave it in a microwave-safe bowl in short bursts, stirring between bursts and checking for cold spots. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Do not leave cooked pudding at room temperature for more than 2 hours. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months; thaw overnight in the refrigerator and expect the texture to be a little softer or less uniform after thawing.

Frequently Asked Questions

Can I make coconut rice pudding with leftover cooked rice?

Yes, but the method and texture will differ. Use about 3 cups (600 g) cooked rice, simmer it with roughly 1½ cups (355 ml) water and the coconut milk, and stir often until it is creamy and the grains are very soft, usually about 15 to 20 minutes. Add the sugar near the end. Since cooked rice varies in moisture, add extra water or coconut milk a little at a time if the pan becomes too thick.

Why is my pudding still runny?

It may need a few more minutes of gentle simmering, or it may simply be hot. Rice pudding thickens as it stands and becomes much firmer when chilled. Continue cooking in short intervals if the rice is tender but the liquid still seems very thin, stirring frequently so the bottom does not scorch. Avoid turning up the heat sharply; fast boiling can reduce the liquid before the rice has time to release starch.

Can I use light coconut milk?

Yes. Light canned coconut milk works, but the pudding will be less rich and may have a thinner finish. You can simmer it a little longer to reduce excess liquid, while stirring carefully, or use full-fat coconut milk for a creamier result. Carton coconut beverage is a different, much thinner product, so it is not a direct one-for-one replacement for canned coconut milk.

Is this recipe suitable for someone avoiding dairy?

The listed ingredients contain no dairy, but check the labels on packaged coconut milk, vanilla, and any toppings if you need to avoid dairy strictly. Use a clean pan and utensils if cross-contact is a concern. The recipe does contain coconut, which some people avoid for reasons unrelated to dairy.

Can I make it without refined sugar?

You can replace the granulated sugar with an equal amount of coconut sugar (about ⅓ cup/67 g), although it will make the pudding darker and give it a more caramel-like flavor. Maple syrup can also be used, starting with ¼ cup (60 ml) and adjusting to taste; because it adds liquid, the finished pudding may be slightly softer. Stir either alternative in near the end and taste before adding more.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).