Description
A rich, velvety, and dairy-free rice pudding made with coconut milk and leftover rice. This simple dessert is ready in just 20 minutes, making it perfect for busy weeknights.
Ingredients
Scale
- 1 cup (200g) short-grain or medium-grain white rice
- 1 can (400ml) full-fat coconut milk
- 1 cup (240ml) water
- 3–4 tablespoons (40-50g) sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter or coconut oil (optional)
Instructions
- Measure out the rice, coconut milk, water, sugar, and cinnamon before starting.
- In a medium saucepan, combine the rice, coconut milk, and water. Stir well to blend the coconut milk.
- Add the sugar, cinnamon, salt, and vanilla extract. Stir to distribute evenly.
- Place the saucepan over medium-high heat and bring to a gentle simmer (small bubbles around edges).
- Reduce heat to low and simmer for 10 minutes, stirring every 2-3 minutes to prevent sticking and burning.
- Check for doneness: rice should be tender but slightly al dente, and the mixture should be thick and creamy.
- Remove from heat and stir in butter or coconut oil for extra richness.
- Let rest for 5 minutes before serving. Dust with extra cinnamon and add toppings if desired.
Notes
Use full-fat canned coconut milk for the best texture; do not use carton drinking milk. Do not rinse the rice to retain starch for creaminess. Stir frequently to prevent scorching. Leftovers thicken in the fridge; add a splash of milk when reheating.
- Prep Time: 2 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 18
- Sodium: 45
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: coconut milk rice pudding, dairy-free dessert, quick dessert, vegan rice pudding, easy weeknight dessert, gluten-free dessert