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
Scale
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.
