Vanilla Coconut Rice Pudding (Printable Version)
Creamy coconut and vanilla-infused rice pudding, a comforting dessert ready in under an hour.
# Ingredient List:
→ Rice Base
01 - 1/2 cup short-grain white rice (Arborio or sushi rice)
→ Liquids
02 - 1 can (13.5 oz) full-fat coconut milk
03 - 1 cup water
04 - 1/2 cup whole milk or additional coconut milk for dairy-free
→ Flavorings
05 - 1/4 cup granulated sugar
06 - 1 tablespoon pure vanilla extract
07 - Pinch of salt
→ Optional Toppings
08 - Toasted shredded coconut
09 - Fresh mango slices
10 - Chopped pistachios or almonds
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear. Drain thoroughly to remove excess starch.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, milk (or extra coconut milk), sugar, and salt. Stir to dissolve the sugar.
03 - Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
04 - Reduce heat to low, cover partially, and simmer for 30 to 35 minutes. Stir frequently until the rice is tender and the pudding has thickened to a creamy consistency.
05 - Remove from heat and stir in the vanilla extract until fully incorporated.
06 - Let the pudding cool slightly; it will continue to thicken as it cools. Serve warm or refrigerate until chilled. Top with toasted coconut, fresh mango, or chopped nuts if desired.
# Expert Advice:
01 -
- The coconut milk creates this incredibly rich, velvety texture without any dairy
- It comes together in under an hour but tastes like something that simmered all day
02 -
- Stir frequently during the last 15 minutes or the rice will stick and burn on the bottom
- The pudding thickens considerably as it cools, so do not overcook thinking it is too thin
03 -
- Use a heavy bottomed saucepan to prevent hot spots that scorch the milk
- Warm your vanilla extract in the spoon for 10 seconds before adding to bloom the flavor