Coconut Rice Pudding Dessert (Print Version)

Tender rice in coconut milk with sweet vanilla, perfect warm or chilled and topped with fruit or nuts.

# Components:

→ Grains

01 - 100 grams (½ cup) short-grain rice (e.g., Arborio or pudding rice)

→ Liquids

02 - 400 ml (1 can) full-fat coconut milk
03 - 250 ml (1 cup) water
04 - 100 ml (⅓ cup + 1 tbsp) unsweetened almond milk

→ Sweeteners & Flavorings

05 - 60 grams (⅓ cup) granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Optional Toppings

08 - 2 tablespoons toasted coconut flakes
09 - 1 ripe mango, diced
10 - 1 tablespoon chopped pistachios

# Preparation Steps:

01 - Rinse the short-grain rice under cold running water until the water runs clear. Drain the rice thoroughly.
02 - In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, almond milk, granulated sugar, vanilla extract, and salt.
03 - Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
04 - Reduce the heat to low. Cover the saucepan partially and continue to cook for 30 to 35 minutes. Stir every 5 to 10 minutes. The pudding is ready when the rice is tender and the mixture has thickened to your preferred consistency.
05 - Remove the saucepan from the heat. Allow the pudding to stand, uncovered, for 5 minutes. It will continue to thicken as it cools.
06 - Spoon the pudding into individual serving bowls. Serve warm or chilled. If desired, garnish with toasted coconut flakes, diced mango, and chopped pistachios.

# Expert Advice:

01 -
  • Ready in under an hour
  • Uses pantry staples you likely already have
  • Works as both a warm or chilled dessert
  • Naturally gluten free and dairy free
  • Endlessly customizable with different toppings
02 -
  • Perfect for meal prep as it keeps well for up to 4 days in the refrigerator
  • Contains approximately 290 calories per serving making it a reasonable dessert option
  • The recipe is naturally gluten free and dairy free making it suitable for many dietary needs
03 -
  • The key to perfectly cooked rice pudding is patience and attention. Never rush the cooking process with high heat as this can lead to unevenly cooked rice and scorched bottom.
  • The gentle simmer allows the rice to slowly release its starch creating that signature creamy texture without becoming mushy.
  • I learned through much trial and error that stirring frequently but gently prevents sticking while maintaining the integrity of the rice grains.
  • This pudding is at its absolute best when the rice is tender but still has a slight bite to it rather than dissolving completely.

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