Description

This creamy Coconut Rice Pudding recipe is a delicious and comforting dessert made with jasmine rice, coconut milk, and a touch of natural sweetness from maple syrup. Creamy, rich, and dairy-free, this pudding is perfect served warm or chilled and can be garnished with shredded coconut and fresh fruits like mango or berries for an extra tropical twist.

Ingredients

Scale

Rice and Liquid Base

1 cup uncooked jasmine rice
2 cups water
1 can (13.5 oz) coconut milk
1/2 cup unsweetened almond milk (or milk of choice)

Sweeteners and Flavorings

1/3 cup maple syrup or honey (adjust to taste)
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Garnishes (Optional)

1/4 cup shredded unsweetened coconut
Fresh fruits like mango or berries

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Instructions

Rinse the Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch and prevent clumping.
Cook the Rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 to 15 minutes until the water is fully absorbed and the rice is tender.
Add Milks and Sweeteners: Stir in the coconut milk, unsweetened almond milk, maple syrup (or honey), vanilla extract, and salt into the cooked rice mixture. Mix well to combine all ingredients.
Simmer to Thicken: Bring the mixture back to a gentle simmer over medium heat. Cook, stirring frequently, for 20 to 25 minutes until the pudding has thickened and become creamy. Be sure to stir regularly to prevent sticking or burning on the bottom of the pan.
Cool Slightly: Remove from heat and allow the rice pudding to cool slightly. It will continue to thicken as it cools to the desired consistency.
Serve and Garnish: Serve the coconut rice pudding warm or chilled. Garnish with shredded coconut and fresh fruits like mango or berries if desired for added texture and flavor.

Notes

Use jasmine rice for best texture, but other white rice varieties can be substituted.
Adjust the sweetness according to your preference by adding more or less maple syrup or honey.
For a richer pudding, use full-fat coconut milk.
This pudding can be stored covered in the refrigerator for up to 3 days and reheated before serving.
For a vegan version, use maple syrup instead of honey.