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Coconut Milk Rice Pudding Recipe

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Coconut Milk Rice Pudding Recipe Allrecipes
Coconut Milk Rice Pudding Recipe Allrecipes from www.allrecipes.com

Description

Rice pudding is a classic dessert that has been enjoyed for centuries. This coconut milk rice pudding recipe is a modern twist on the traditional recipe. The richness of the coconut milk adds a creamy, tropical flavor to the dish. This recipe is easy to make and can be enjoyed warm or chilled.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup of jasmine rice
  • 2 cups of water
  • 1 can (13.5 oz) of coconut milk
  • 1/2 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/2 cup of raisins (optional)

Equipment

  • Medium saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Small bowl
  • Whisk

Method

  1. Rinse the jasmine rice in cold water until the water runs clear.
  2. Place the rice and water in a medium saucepan and bring to a boil over medium-high heat.
  3. Reduce the heat to low and cover the saucepan with a lid. Simmer the rice for 18-20 minutes or until the water has been absorbed.
  4. Remove the saucepan from the heat and let it sit for 5 minutes.
  5. In a small bowl, whisk together the coconut milk, sugar, salt, vanilla extract, cinnamon, and nutmeg.
  6. Pour the coconut milk mixture over the rice and stir to combine.
  7. Return the saucepan to the heat and bring the mixture to a simmer.
  8. Reduce the heat to low and let the rice pudding simmer for 20-25 minutes or until the pudding has thickened.
  9. Stir in the raisins (optional).
  10. Remove the saucepan from the heat and let the rice pudding cool for a few minutes before serving.

Notes

For a creamier rice pudding, you can use half-and-half or heavy cream instead of water. You can also add more or less sugar depending on your preference.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 318
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Sugar: 30g
  • Sodium: 114mg

Recipe Tips

To make this recipe vegan, you can use a plant-based milk such as almond milk or soy milk instead of coconut milk. You can also substitute the sugar with maple syrup or agave nectar. For a fun twist, you can top the rice pudding with fresh fruit or whipped cream before serving. This recipe can be stored in an airtight container in the refrigerator for up to 4 days.

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