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creamy coconut rice pudding in a wide horizontal shot in a shallow bowl, dusted with cinnamon and topped with toasted coconut flakes, a spoon resting beside it, soft natural light, shallow depth of field, landscape orientation

Coconut Rice Pudding

Rice boiled with vanilla and cinnamon in coconut milk, makes for an exquisite pudding.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked rice
  • 1 14 oz can coconut milk
  • 1 cup whole milk
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 cup toasted coconut flakes

Method
 

  1. Combine the cooked rice, coconut milk, whole milk, and sugar in a saucepan.
  2. Bring to a gentle simmer over medium-low heat, stirring often.
  3. Cook for 20 to 25 minutes until thick and creamy, stirring so it doesn't stick.
  4. Remove from the heat and stir in the vanilla and cinnamon.
  5. Spoon into bowls, top with toasted coconut, and serve warm or chilled.

Notes

It thickens more as it cools, so loosen with a splash of milk if needed.