Prepare to be transported to a tropical paradise with this creamy coconut milk rice pudding. Perfect for those who love a classic dessert with a twist, this recipe combines the comforting texture of traditional rice pudding with the exotic flavor of coconut milk.
Why This Recipe Works
- The combination of coconut milk and regular milk creates a rich, creamy base that’s not too heavy.
- Using jasmine rice adds a subtle floral aroma that complements the coconut perfectly.
- A touch of vanilla extract and cinnamon enhances the flavors without overpowering them.
- It’s a versatile recipe that can be served warm or cold, making it perfect for any season.
- This dessert is gluten-free and can easily be made vegan with a couple of simple substitutions.
Ingredients
- 1 cup jasmine rice, rinsed
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
Equipment Needed
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Instructions
Step 1: Cook the Rice
In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
Step 2: Add the Milks and Sugar
Once the rice is cooked, stir in the coconut milk, whole milk, and sugar. Increase the heat to medium and cook, stirring frequently, for about 20 minutes, or until the mixture thickens to your desired consistency.
Step 3: Flavor the Pudding
Remove the saucepan from the heat and stir in the vanilla extract, cinnamon, and a pinch of salt. Taste and adjust the sweetness or spices if needed.
Step 4: Serve or Chill
You can serve the pudding warm, or for a firmer texture, let it cool to room temperature before covering and refrigerating for at least 2 hours.
Tips and Tricks
For an even creamier texture, you can use full-fat coconut milk. If you prefer a lighter version, light coconut milk works well too. Toasting the rice lightly before cooking can add a nutty flavor to the pudding. If you’re making this ahead of time, keep in mind that the pudding will thicken as it cools, so you might want to make it a bit looser than your desired final consistency.
Recipe Variations
- For a vegan version, substitute the whole milk with almond milk and use maple syrup instead of sugar.
- Add a tropical twist by mixing in diced mango or pineapple before serving.
- For a richer dessert, stir in a tablespoon of coconut cream at the end.
- Spice it up with a pinch of cardamom or nutmeg along with the cinnamon.
- Top with toasted coconut flakes or chopped nuts for added texture.
Frequently Asked Questions
Can I use a different type of rice?
Yes, you can use basmati or Arborio rice, but keep in mind that the cooking time and liquid amounts may need to be adjusted. Jasmine rice is recommended for its fragrance and texture.
How long does the pudding last in the fridge?
Stored in an airtight container, the pudding will keep for up to 5 days in the refrigerator. You may need to add a little milk when reheating to loosen it up.
Can I freeze the rice pudding?
Yes, you can freeze the pudding for up to 2 months. Thaw it in the refrigerator overnight and stir well before serving to bring back the creamy texture.
Summary
This creamy coconut milk rice pudding is a delightful twist on the classic dessert, offering a tropical flavor that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.