Creamy Coconut Milk Rice Pudding

Name: Creamy Coconut Milk Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 3 cups water; 1.5 cups basmati rice; 3 cups coconut milk; 1.5 cups raw sugar; 0.5 teaspoon sea salt; 1 cup whole milk; 2 eggs, beaten; 0.25 cup unsalted butter; 1 tablespoon vanilla extract; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 (15 ounce) can sliced peaches, drained and chopped; 1 cup raisins, or more to taste

4.7

(43)

40 Reviews

5 Photos

This coconut milk rice pudding is easy to make for a comforting treat. I like to add peaches and raisins but you can add fresh berries or mango instead.

Submitted by awakenedone

Updated on October 25, 2023

5

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Servings:

10

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Ingredients

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Original recipe (1X) yields 10 servings

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped (Optional)
1 cup raisins, or more to taste (Optional)

Directions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.

Cook’s Note

I use raw sugar, which gives the pudding a slight tan color. Replace raw sugar with 1 cup white sugar if you prefer. You can also use agave nectar instead of sugar for a healthier alternative if the darker color appeals to you.

For a vegan version, omit eggs, use almond milk instead of whole milk, and replace butter with vegan buttery sticks.

Pudding can also be served cold; refrigerate for 3 hours and fold in fruit before serving.

55 home cooks made it!

Nutrition Facts (per serving)

487	Calories
21g	Fat
72g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 487
% Daily Value *
Total Fat 21g	27%
Saturated Fat 17g	84%
Cholesterol 52mg	17%
Sodium 138mg	6%
Total Carbohydrate 72g	26%
Dietary Fiber 2g	9%
Total Sugars 44g
Protein 6g	13%
Vitamin C 3mg	3%
Calcium 92mg	7%
Iron 5mg	26%
Potassium 484mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Creamy Coconut Milk Rice Pudding

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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