Name: Easy Coconut Rice Pudding Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: International
Ingredients: 2 cups whole milk; 1 (14-ounce) can coconut milk; 1/2 cup raw short or medium-grain rice; 1/3 cup sugar; 1/4 teaspoon salt; Toasted shredded coconut (for garnish); 2 to 3 inch cinnamon stick; 1 teaspoon pure vanilla extract; 2 large egg yolks

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Introduction

This Easy Coconut Rice Pudding is a creamy, comforting dessert with a subtle coconut flavor and a hint of cinnamon. Ready in just 30 minutes, it’s perfect for a quick treat that feels indulgent yet simple.

The image shows three small clear glass jars filled with creamy white rice pudding, each jar has a slightly textured surface from the rice grains. The pudding is topped with a layer of toasted golden brown coconut flakes and white shredded coconut, adding texture and color contrast on top. The jar in front sits on a light blue and white striped fabric, with two silver spoons resting beside it on a white marbled surface. A silver spoon lifts a scoop of pudding with toppings above the front jar, showing the creamy and slightly grainy texture clearly. The background has a soft focus with the other jars and wood tone blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups whole milk
1 (14-ounce) can coconut milk
1/4 teaspoon salt
2 to 3-inch cinnamon stick
1/2 cup raw short or medium-grain rice
2 large egg yolks
1/3 cup sugar
1 teaspoon pure vanilla extract
Toasted shredded coconut (for garnish)

Instructions

Step 1: In a large, heavy saucepan, combine the whole milk, coconut milk, raw rice, and salt. Bring the mixture to a boil over high heat, stirring constantly to prevent the rice from sticking or burning.
Step 2: Once boiling, reduce the heat to low and add the cinnamon stick. Cover the pan and let it simmer gently for 15 minutes, stirring occasionally to cook the rice evenly and infuse cinnamon flavor.
Step 3: Remove the lid and continue simmering uncovered, stirring frequently for about 8 minutes until the rice becomes tender. Stir almost constantly near the end to avoid scorching on the bottom.
Step 4: While the rice cooks, whisk together the egg yolks, sugar, and vanilla extract in a medium bowl until smooth.
Step 5: Gradually whisk 1 cup of the hot cooked rice mixture into the egg yolk mixture to temper the eggs and prevent curdling.
Step 6: Return the tempered egg mixture to the saucepan with the remaining rice. Cook over medium-low heat, stirring constantly, for about 1 minute until the pudding thickens and coats the back of a spoon. Remove from heat immediately.
Step 7: Spoon the coconut rice pudding into serving dishes. Garnish with toasted shredded coconut and serve warm, at room temperature, or chilled.

Tips & Variations

Use medium-grain rice for a creamier texture or short-grain rice if preferred.
For extra richness, substitute half the whole milk with heavy cream.
Try adding a pinch of nutmeg or cardamom for additional warm spice notes.
Serve with fresh mango or pineapple slices for a tropical twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if needed to loosen the pudding.

How to Serve

The image shows two clear glass jars filled with creamy white rice pudding that has a thick and slightly lumpy texture. The jar in the front is topped with a small heap of golden toasted coconut flakes, giving a crunchy contrast on top of the soft pudding. A dark wooden spoon is dipped into the front jar, lifting a spoonful of the pudding with coconut flakes. Both jars are placed on a blue and white striped cloth, which sits on a white marbled surface, softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking rice for this pudding?

It’s best to use raw short or medium-grain rice since it holds texture and absorbs flavors well. Quick-cooking rice may become mushy and affect the consistency.

How do I prevent the pudding from curdling when adding eggs?

Temper the eggs by gradually whisking some hot rice mixture into the egg yolks before combining everything. This helps raise the temperature of the eggs slowly, avoiding curdling.