Description
This Easy Coconut Rice Pudding is a creamy and comforting dessert made with whole milk, coconut milk, and short or medium-grain rice. Infused with cinnamon and sweetened with sugar and vanilla, it offers a rich tropical twist on classic rice pudding. Perfect as a warm treat or chilled dessert, garnished with toasted shredded coconut for added texture and flavor.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 1 (14-ounce) can coconut milk
Dry Ingredients
- 1/2 cup raw short or medium-grain rice
- 1/3 cup sugar
- 1/4 teaspoon salt
- Toasted shredded coconut (for garnish)
Spices and Flavorings
- 2 to 3 inch cinnamon stick
- 1 teaspoon pure vanilla extract
Other Ingredients
- 2 large egg yolks
Instructions
- Combine Ingredients and Bring to Boil: 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.
- Simmer with Cinnamon: 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 evenly cook the rice and infuse cinnamon flavor.
- Continue Cooking Until Rice is Tender: 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 of the pan.
- Prepare Egg Mixture: While the rice simmers, whisk together the egg yolks, sugar, and vanilla extract in a medium bowl until smooth.
- Temper the Eggs: Gradually whisk 1 cup of the hot cooked rice mixture into the egg yolk mixture to temper the eggs and prevent curdling.
- Thicken the Pudding: Return the tempered egg mixture to the saucepan with the remaining rice mixture. 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.
- Serve: Spoon the coconut rice pudding into serving dishes. Garnish with toasted shredded coconut. Serve warm, at room temperature, or chilled according to your preference.
Notes
- Stirring constantly near the end of cooking helps prevent the pudding from sticking and burning.
- Tempering the eggs with hot rice mixture prevents curdling and ensures a smooth pudding texture.
- This pudding can be served warm or chilled, depending on your preference.
- For extra flavor, try adding a pinch of ground nutmeg or a small splash of rum.
- Make sure to use short or medium-grain rice for the best creamy texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: coconut rice pudding, easy rice pudding, coconut milk dessert, cinnamon rice pudding, creamy rice pudding
