Creamy Coconut Milk Rice Pudding

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.


Recipes · Desserts · Custards and Puddings · Rice


Prep Time: 10 mins
Cook Time: 45 mins
Servings: 10
Total Time: 55 mins

Ingredients

Ingredients List

  • 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

  1. 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.

  2. 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.

  3. Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.

Tips

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

For a vegan version, omit the eggs, use almond milk in place of the dairy and replace butter with vegan buttery sticks.

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


Nutrition Facts (per serving)

Nutrition Facts
487 Calories
21g Fat
72g Carbs
6g Protein


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