If you have a soft spot for creamy, dreamy desserts that feel like a warm hug in a bowl, then this Vanilla Coconut Rice Pudding Recipe is about to become your new favorite indulgence. Imagine the perfect harmony of velvety coconut milk and sweet vanilla intertwining with tender grains of rice to create a luscious, comforting treat that’s as simple to make as it is irresistible. Whether served warm or chilled, this pudding delivers a tropical twist on a classic that’s perfect for any time you crave something cozy yet exotic.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is wonderfully straightforward, and each one plays a vital role in building the pudding’s irresistible flavor and luxurious texture. Let’s dive into the essentials that make this dish shine.
- Cold cooked rice: Using lightly salted, pre-cooked rice ensures a tender bite and the perfect base for the pudding.
- Coconut milk: Adds a rich, creamy texture along with a subtle tropical flavor that complements the vanilla beautifully.
- Evaporated milk: Contributes to the pudding’s creaminess and depth, balancing the coconut’s sweetness.
- Sugar: Sweetens the pudding just right, enhancing all the natural flavors without overpowering them.
- Salt: A pinch of salt is a game-changer—it rounds out the sweetness and brings all the flavors to life.
- Vanilla bean or vanilla bean paste: The star of the dish, delivering a fragrant vanilla aroma and subtle complexity that elevates the pudding.
- Cinnamon (for serving): Adds a final touch of warm spice that perfectly pairs with the creamy coconut base.
How to Make Vanilla Coconut Rice Pudding Recipe
Step 1: Combine Your Ingredients
Start by gathering all your ingredients into a saucepan. Pour in the coconut milk, evaporated milk, sugar, a pinch of salt, and the insides of the vanilla bean or vanilla bean paste. Add the cold cooked rice last. This combination sets the stage for your pudding’s signature creamy texture and deep vanilla-coconut flavor.
Step 2: Bring to a Boil
Set your stove to medium-high heat and stir the mixture frequently as it heats up. This prevents the rice from sticking and ensures all ingredients blend together smoothly. Once it reaches a gentle boil, you’ll know it’s time for the next phase.
Step 3: Simmer to Perfection
Lower the heat to medium-low and let the pudding simmer for about 40 minutes. Keep stirring every 3 or 4 minutes to prevent scorching and help the rice absorb all the creamy goodness. By the end of this slow simmer, the pudding should be beautifully thickened and rich in aroma.
Step 4: Cool and Serve
Once the pudding has thickened, remove it from the heat and allow it to cool. You can serve it warm, which is comforting on cooler days, or chill it in the fridge for a refreshing and perfectly set dessert. I personally adore it cold, topped with a sprinkle of cinnamon.
How to Serve Vanilla Coconut Rice Pudding Recipe
Garnishes
Adding garnishes to this Vanilla Coconut Rice Pudding Recipe makes every spoonful even more delightful. Try a light dusting of cinnamon or nutmeg to bring out the warm spice notes, or top with toasted coconut flakes for extra crunch and flavor contrast. Fresh tropical fruits like mango or pineapple can also add a vibrant, juicy twist.
Side Dishes
This pudding pairs wonderfully with light, fresh side dishes that complement its creamy richness. Consider fresh berries or a citrus salad drizzled with honey to balance the lush sweetness. For a cozy touch, serve alongside a warm chai tea or a cup of strong coffee to enhance the vanilla and coconut flavors.
Creative Ways to Present
Presentation can turn this simple pudding into a stunning dessert centerpiece. Serve it in clear glass cups to showcase the creamy texture layered with a sprinkle of cinnamon and perhaps a mint leaf on top. You could also fill phyllo cups or mini tart shells with the pudding for bite-sized elegance that’s perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vanilla Coconut Rice Pudding Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers just as enjoyable, if not more so, than freshly made pudding.
Freezing
While freezing isn’t ideal for maintaining the pudding’s creamy texture, you can freeze it if needed. Use a freezer-safe container and leave some space for expansion. Thaw in the fridge overnight and stir well before serving, though expect a slightly grainier consistency once thawed.
Reheating
To reheat, warm the pudding gently on the stovetop over low heat, stirring frequently to restore creaminess and prevent sticking. You can add a splash of coconut milk if it feels too thick. Alternatively, microwave in short bursts with stirring in between, until warmed through.
FAQs
Can I use jasmine or basmati rice in this pudding?
Absolutely! Jasmine and basmati rice add wonderful fragrance and texture to the pudding. Just ensure they are cooked and cooled before adding to the mixture. Their distinct aroma complements the vanilla and coconut beautifully.
Is it possible to make this recipe vegan?
Yes! Simply replace the evaporated milk with additional coconut milk or your favorite plant-based milk. The pudding will still be rich and creamy, with a slightly different but delicious flavor profile.
Can I add any mix-ins to the pudding?
Definitely. Chopped nuts like pistachios or almonds add lovely crunch, while dried fruits such as raisins or shredded coconut can enhance texture and flavor complexity. Add them during the last 10 minutes of simmering for best integration.
Why does my pudding sometimes turn out watery?
If your pudding is watery, it likely needs to simmer longer to thicken properly or hasn’t been stirred enough to prevent sticking. Make sure to keep the heat at medium-low and stir regularly. Using fully cooked, cooled rice also helps absorb the liquid better.
Can I use vanilla extract instead of vanilla bean or paste?
You can, but vanilla bean or paste offers a richer, more aromatic flavor that really makes this pudding special. If using extract, add it towards the end of cooking to preserve its delicate notes.
Final Thoughts
If you’re searching for a comforting dessert that feels both familiar and a little adventurous, this Vanilla Coconut Rice Pudding Recipe is pure magic. It invites you to slow down, savor each spoonful, and enjoy the simple luxury of creamy coconut goodness with a vanilla kiss. Trust me, once you try it, this will be a recipe you come back to again and again.
Print
Vanilla Coconut Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
This creamy Vanilla Coconut Rice Pudding combines the rich flavors of coconut milk and vanilla bean with tender cooked rice, creating a comforting dessert that can be enjoyed warm or chilled. Sweetened with just the right amount of sugar and a pinch of salt, this pudding is perfectly balanced and topped with a sprinkle of cinnamon for an extra touch of warmth.
Ingredients
Base Ingredients
- 1 & 3/4 cups cold cooked rice (lightly salted)
- 1 14-oz can coconut milk
- 1 12-oz can evaporated milk
- 1/3 cup + 2 tablespoons sugar
- Pinch of salt
- 1 vanilla bean (insides scraped out, or 1 tablespoon vanilla bean paste)
For Serving
- Cinnamon (for sprinkling)
Instructions
- Combine ingredients: In a medium saucepan, combine the cold cooked rice, coconut milk, evaporated milk, sugar, salt, and scraped vanilla bean seeds or vanilla bean paste. Stir well to mix all ingredients thoroughly.
- Heat the mixture: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Keep a close eye on it and stir frequently to prevent sticking or burning.
- Simmer and thicken: Once boiling, reduce the heat to medium-low and let the pudding simmer uncovered for about 40 minutes, stirring every 3 to 4 minutes. The mixture should thicken significantly during this time.
- Cool and serve: Remove the pudding from heat and allow it to cool to room temperature. You can serve it warm, or refrigerate thoroughly and serve chilled for a creamier texture. Sprinkle with cinnamon before serving to add warmth and aroma.
Notes
- For a smoother texture, you can mash the rice slightly while cooking or process a portion of the pudding with an immersion blender.
- If you prefer a vegan version, substitute evaporated milk with additional coconut milk or a plant-based milk alternative.
- Adjust the sweetness by varying the sugar amount according to taste.
- This pudding can be stored in an airtight container in the refrigerator for up to 3 days.
- Sprinkling cinnamon is optional but highly recommended for added flavor.
