Coconut Rice Pudding Dish (Print)
Creamy rice cooked in coconut milk and condensed milk with warm cinnamon, topped with toasted coconut for tropical sweetness.
# Ingredients:
01 -
1 cup short-grain or medium-grain white rice
02 -
1 ½ cups whole milk
03 -
1 (13.25 oz) can coconut milk
04 -
1 cup sweetened condensed milk
05 -
⅓ cup heavy cream
06 -
1 teaspoon cinnamon
07 -
⅓ cup golden raisins
08 -
½ cup sweetened shredded coconut
09 -
Toasted shredded coconut
# Steps:
01 -
In a large pot over medium-high heat, bring the rice, whole milk, and coconut milk to a boil. Once boiling, lower the heat to low and place a lid on the pot.
02 -
Cook for 14 to 16 minutes, stirring occasionally, until the rice is cooked and tender.
03 -
Stir in the sweetened condensed milk, heavy cream, cinnamon, and raisins, if desired. Cook over low heat until the rice has thickened and the mixture is creamy, about 12 minutes.
04 -
Remove from the heat and stir in the shredded coconut. Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired.
# Additional Notes:
01 -
If you plan on chilling or storing your pudding, add an extra ⅓ cup to ½ cup milk after removing it from the heat to prevent it from becoming too thick.
02 -
Transfer cooled rice pudding to an airtight container or individual portions for storage, up to 5 days.
03 -
Reheat in the microwave or on a stovetop over medium-low heat, adding a splash of milk if needed.
04 -
Consider swapping raisins for dried tropical fruits like chopped pineapple or mango, and adding toasted nuts for texture.
05 -
Boost flavors by adding coconut extract, vanilla extract, or even rum extract.