Coconut Rice Pudding Recipe

Overview

This coconut rice pudding recipe makes a soft, creamy dessert with tender grains of rice and a lightly chewy center. Coconut milk adds richness and subtle coconut flavor, while whole milk keeps the texture smooth rather than overly dense.

The pudding is ready when the rice is fully tender and the mixture coats a spoon but still looks slightly loose. It thickens considerably as it cools, so take it off the heat before it reaches the final consistency you want.

Ingredients

• 1 cup uncooked short-grain white rice, such as Arborio or sushi rice
• 1 can (13.5 ounces) full-fat unsweetened coconut milk
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon fine salt
• 1 cinnamon stick, or 1/2 teaspoon ground cinnamon
• 1 strip lemon or lime zest, about 2 inches long, optional
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg, optional
• Toasted coconut, sliced mango, raisins, chopped pistachios, or cinnamon, for serving, optional

How to make it

1. Rinse the rice. Put the rice in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Drain well. Rinsing removes some surface starch, which helps the pudding stay creamy without becoming gluey.

2. Combine the ingredients. Add the rinsed rice, coconut milk, whole milk, sugar, salt, cinnamon stick, and citrus zest, if using, to a heavy-bottomed medium saucepan. Stir to dissolve the sugar and distribute the rice.

3. Bring it gently to a simmer. Set the pan over medium heat and cook, stirring frequently, until the liquid is steaming and small bubbles appear around the edges, about 6 to 8 minutes. Do not let it boil vigorously; a hard boil can make the milk scorch before the rice is tender.

4. Cook the rice slowly. Reduce the heat to low. Cook uncovered for 30 to 40 minutes, stirring every 3 to 5 minutes and scraping the bottom and corners of the pan. Keep the mixture at a gentle simmer: you should see a few lazy bubbles, not constant boiling.

5. Check the texture. Taste a few grains after 30 minutes. The rice should be completely tender with no firm, chalky center. The pudding should flow slowly when you tilt the spoon and should coat the back of a spoon. If the rice is still firm but the pan looks dry, stir in 1/4 cup hot milk at a time and continue cooking.

6. Finish off the heat. Remove the saucepan from the burner and take out the cinnamon stick and citrus zest. Stir in the vanilla and nutmeg, if using. The pudding may look a little looser than you expect; it will thicken as it stands.

7. Serve warm or chill. Spoon the pudding into bowls and serve warm, or cool it for 20 to 30 minutes before refrigerating. Finish with toasted coconut, fruit, nuts, raisins, or a pinch of cinnamon if desired.

Expert tips

• Choose the right rice: Short-grain rice gives the creamiest texture. Medium-grain white rice also works, but long-grain rice produces a looser, less silky pudding.
• Use full-fat coconut milk: Light coconut milk can be substituted, but the pudding will be less rich and may need a few extra minutes to thicken.
• Prevent scorching: A heavy saucepan and low heat matter more than constant stirring. Stir especially often once the rice begins to swell and the mixture thickens.
• Adjust sweetness at the end: If you prefer a less-sweet pudding, start with 1/3 cup sugar. If serving it cold, taste after chilling because cold desserts often taste less sweet.
• If it becomes too thick: Stir in warm milk, one tablespoon at a time, until smooth. Avoid adding cold liquid straight from the refrigerator, which can cool the pudding unevenly.
• If it is too thin: Return it to low heat and simmer for 5 to 10 minutes, stirring often. Remember that it will continue thickening as it cools.
• For a dairy-free version: Replace the whole milk with an additional 2 cups of unsweetened plant milk. Oat milk gives a rounded texture; almond milk makes a lighter pudding. Choose an unsweetened variety so you can control the sugar.
• For extra coconut flavor: Stir in 1/4 teaspoon coconut extract with the vanilla, or sprinkle toasted coconut over each serving. Coconut extract is potent, so avoid adding more than 1/2 teaspoon without tasting.

Serving and storage

Serve the pudding warm, at room temperature, or chilled. It is especially good with toasted coconut and fresh mango, but raisins, pistachios, cinnamon, and a little lime zest also work well. For another make-ahead pudding idea, see this blueberry chia pudding recipe.

Transfer leftovers to a shallow airtight container and refrigerate within 2 hours. They will keep for up to 4 days. The rice pudding will firm up in the refrigerator; loosen individual portions with 1 to 2 tablespoons of milk before reheating gently in the microwave or in a saucepan over low heat. Stir until steaming throughout, and do not repeatedly reheat the whole batch.

Frequently asked questions

Can I make coconut rice pudding with leftover cooked rice?

Yes. Combine 3 cups cooked white rice, 1 can (13.5 ounces) coconut milk, 1 cup whole milk, 1/3 cup sugar, and 1/4 teaspoon salt in a saucepan. Simmer over low heat for 15 to 20 minutes, stirring often, until creamy and warmed through. The grains will be more distinct than in pudding made with uncooked rice.

Why is my coconut rice pudding still runny?

It may need more cooking time, or it may not have cooled enough. Simmer it uncovered over low heat for another 5 to 10 minutes, stirring frequently. If the rice is already tender, let the pudding stand for 15 minutes before deciding whether it needs further reduction.

Can I use brown rice?

Yes, but it needs substantially longer cooking and more liquid. Use quick-cooking brown rice if possible and follow its package cooking time, adding warm milk as needed. The finished pudding will be chewier and less creamy than one made with white short-grain rice.

Can I make this coconut rice pudding ahead of time?

Yes. Prepare it up to 4 days ahead and refrigerate it in an airtight container. It will thicken when cold, so stir in a little milk while reheating to restore a spoonable texture.

How do I stop the milk from burning on the bottom?

Use a heavy-bottomed saucepan, bring the mixture to only a gentle simmer, and stir every few minutes while scraping across the bottom. Lower the heat immediately if you see dark spots forming or smell toasted milk.

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