Description
A velvety, tropical rice pudding made with coconut milk, gently sweetened and spiced with cinnamon and vanilla. It’s warm, comforting, and easily adapted to be dairy-free and vegan.
Ingredients
1 can (13.5 oz) full-fat coconut milk
1 cup water (or additional coconut milk)
1/2 cup jasmine or short-grain rice
1/4 to 1/3 cup sugar or coconut sugar
1/2 teaspoon ground cinnamon or 1 cinnamon stick
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: shredded coconut, toasted nuts, raisins, lime zest
Instructions
- Rinse rice under cold water and drain well.
- In a saucepan, combine coconut milk, water, rice, sugar, cinnamon, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low, partially cover, and simmer for 20–25 minutes until rice is tender and mixture is thickened.
- Stir in vanilla extract and cook for another 1–2 minutes until creamy.
- Remove from heat, stir occasionally as it cools to help thicken.
- Serve warm or chilled, topped with desired garnishes.
Notes
Stir in mashed banana or mango for added fruitiness.
Use maple syrup or honey instead of sugar for natural sweetness.
Fold in coconut cream or condensed coconut milk for richer texture.
Add cardamom or nutmeg for a spiced twist.
Layer with fruit or granola in jars for a parfait presentation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
