Coconut Rice Pudding
Made with jasmine rice, coconut milk, nutmeg, vanilla and more delicious flavors, our creamy Coconut Rice Pudding is a great addition to your dessert menu!
Ingredients
- 1 cup Minute® Jasmine Rice
- 1 can (13.5 oz) coconut milk
- 1/3 cup sugar
- 1/4 tsp salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp cinnamon, divided
- 1 tsp vanilla extract, divided
- 1 egg
- 1/2 cup milk
- 1 tbsp butter
- 1 tsp coconut extract
- 1/4 tsp ground nutmeg
- 1/2 cup shredded coconut (optional)
Categories
Instructions
Coconut Rice Pudding is a great addition to your dessert menu. This delicious and creamy treat was created by food blogger Melissa Erdelac (Mama Gourmand) using Minute® Jasmine Rice, canned coconut milk and other pantry staples.
Step 1
Prepare rice according to package directions.
Step 2
Return saucepan to stove and set over medium heat. Add coconut milk, sugar, and salt and stir to combine. Bring to a boil. Simmer gently for about 10 minutes, stirring occasionally, until mixture is thick and creamy.
Step 3
Meanwhile, place heavy cream in a chilled bowl. Beat with an electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla extract. Cover and refrigerate until ready to serve.
Step 4
Whisk together egg and milk in a small bowl. Stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in remaining cinnamon, remaining vanilla, butter, coconut extract and nutmeg. Allow to cool slightly.
Step 5
If using shredded coconut, preheat oven to 350ºF. Spread coconut on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until starting to brown. Serve pudding topped with cinnamon cream and toasted coconut.
Recipe Tip
This rice pudding thickens in the refrigerator. Bring it back to its original texture by reheating it in the microwave or by simply stirring in additional milk.
Categories
Make This Pudding Pop!
This Coconut Rice Pudding has everything going for it! Creamy, sweet and easy to make, you’ll find yourself making this dessert again and again. For the best results, we recommend that you use canned coconut milk, found in the international food aisle, not the refrigerated type. You can also use 2 cups of leftover, cooked rice instead of starting from scratch. For a perfect presentation, top the pudding with toasted coconut, whipped cream, fresh mango, peaches or chopped nuts.
If you are looking for new savory recipes, we recommend you give our Microwave Egg Fried Rice or our Rice-Stuffed Eggplant Parmesan a try. They’re both speedy and delicious weeknight dinners.
Make it Vegan
Coconut milk is naturally vegan, so this recipe can easily be adapted for a vegan diet. When the rice is cooked with the coconut milk, simmer for 5 minutes longer to achieve a thicker, creamier mixture. Then, omit the additional milk, egg, and butter. Stir in extracts, cinnamon, and nutmeg and you have an equally delicious and creamy vegan dessert!
Looking for another vegan dessert? Try out this Triple Coconut Lime Rice Pudding.
