Coconut Rice Pudding

Posted by Jackie on Jan 10, 2013

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Living in Maryland, we don’t get a lot of freezing cold days, but we still get some pretty cold temperatures. The other day when the temperature dipped down to the upper 20s, I had a craving for a warm, spicy kind of dessert.  For some reason, rice pudding came to mind.  I’ve never been a fan of rice pudding, but I felt like giving it another chance.  Using coconut milk and a few different spices really helped turn my mind around on!

Making this dessert couldn’t be easier. You start by combining three different kinds of milk: coconut milk, evaporated milk and sweetened condensed milk (yum).  You add that to rice and sprinkle in a touch of cinnamon, cloves and nutmeg.  Twenty minutes later, you have creamy, comforting rice pudding.

You can serve it warm (my preference) or cold, topped with sweetened condensed milk and garnished with toasted coconut or dried fruit.

Here’s hoping you’re cozy and warm, wherever you are!

Coconut Rice Pudding

Serves 6-8

Ingredients:

  • 1 cup short-grain rice
  • 2 x 13.5 oz. cans coconut milk
  • 12 oz. can evaporated milk
  • 14 oz. can sweetened condensed milk, divided
  • 1 tablespoon cinnamon
  • Pinch of nutmeg
  • Pinch of cloves
  • {Optional} For garnish: toasted coconut, raisins, or dried cranberries

Instructions:

  • In a large pot, combine the rice, coconut milk, evaporated milk, half of the sweetened condensed milk (reserve the rest for later), and the spices.
  • Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon.
  • Immediately after it reaches a boil, reduce the heat to medium-low. Continue to cook the pudding, stirring every few minutes until the rice is soft, about 20-25 minutes.
  • If serving warm: drizzle with the reserved sweetened condensed milk, garnish with toasted coconut or dried fruit, and serve immediately.
  • If serving cold: cover the rice pudding directly over the surface with plastic wrap, and refrigerate overnight.  Drizzle with the reserved sweetened condensed milk, garnish with toasted coconut or dried fruit, and serve.

Original recipe by La Casa de Sweets

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2 Responses to “Coconut Rice Pudding”

  1. G Stettner January 14, 2013 at 3:02 am #

    Hey, this was really good. I made it for the (4) younger kids while my wife was shopping with our oldest. We all loved it. Sliced up bananas on top of it, and then sprinkled toasted coconut on top of all of it.

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