Coconut Rice Pudding Recipe
This Coconut Rice Pudding Recipe brings comfort and sweetness to your table. The creamy texture combines perfectly with rich coconut flavor.
Equipment
- Heavy bottomed Saucepan
- Wooden spoon
- Measuring cups
- Fine mesh strainer
- Serving bowls
Ingredients
- 1 cup jasmine rice
- 1 can 400ml coconut milk
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons shredded coconut optional
Instructions
- Rinse rice until water runs clear completely.
- Combine rice with two cups water in pan.
- Bring mixture to boil over medium heat.
- Reduce heat and simmer for fifteen minutes.
- Add coconut milk and regular milk slowly.
- Stir in sugar and salt until dissolved.
- Cook for ten minutes while stirring frequently.
- Remove from heat and add vanilla extract.
- Sprinkle cinnamon on top before serving warm.
Notes
- Use day-old rice for better texture and consistency.
- Stir frequently to prevent sticking and burning issues.
- Adjust sweetness by adding more or less sugar.
- Chill overnight for thicker, creamier pudding texture.
- Toast shredded coconut for extra crunch and flavor.