Description
This Easy Coconut Rice Pudding is a creamy, comforting dessert combining the richness of whole milk and coconut milk with tender rice, subtly flavored with cinnamon and vanilla. Garnished with toasted shredded coconut, it’s perfect served warm, at room temperature, or chilled.
Ingredients
Scale
Milk Mixture
- 2 cups whole milk
- 1 (14-ounce) can coconut milk
- 1/4 teaspoon salt
- 2 to 3 inch cinnamon stick
Rice
- 1/2 cup raw short or medium-grain rice
Pudding Mixture
- 2 large egg yolks
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
Garnish
- Toasted shredded coconut (for garnish)
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
- Use short or medium-grain rice as they release starch and create a creamier texture.
- Stirring frequently during cooking prevents the rice from sticking or burning.
- Tempering the eggs is crucial to avoid scrambled eggs in the pudding.
- For a vegan version, substitute with plant-based milk and omit egg yolks.
- Adjust sugar amount according to sweetness preference.
- Let pudding cool slightly for thicker consistency, or refrigerate to serve chilled.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Caribbean
Keywords: coconut rice pudding, coconut milk dessert, creamy rice pudding, cinnamon rice pudding
