Best Coconut Rice Pudding Recipes

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CREAMY COCONUT MILK RICE PUDDING



Creamy Coconut Milk Rice Pudding image

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Provided by awakenedone

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 10

Number Of Ingredients 13

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

KOZY'S CREAMY COCONUT RICE PUDDING



Kozy's Creamy Coconut Rice Pudding image

Yummy coco-nutty comfort food!

Provided by Rene Bakewell

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h55m

Yield 4

Number Of Ingredients 11

1 ½ cups water
¾ cup white rice
1 (13.5 ounce) can coconut milk
¼ cup white sugar
¼ teaspoon salt
½ cup milk
1 egg, beaten
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 wedge fresh pineapple

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
  • Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
  • Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR



Orange Coconut Rice Pudding with Homemade Vanilla Sugar image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup jasmine rice
1/4 teaspoon kosher salt
Two 15-ounce cans coconut milk (not lite)
5 tablespoons Vanilla Sugar, recipe follows
1 teaspoon orange zest
2 cups granulated sugar
2 vanilla bean pods

Steps:

  • Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
  • Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
  • After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
  • Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

COCONUT RICE PUDDING



Coconut Rice Pudding image

An easy Coconut Rice Pudding recipe

Categories     Milk/Cream     Rice     Dessert     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted

Steps:

  • Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

COCONUT RICE PUDDING WITH MANGO



Coconut Rice Pudding with Mango image

Provided by Daphne Brogdon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish

Steps:

  • Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
  • In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
  • To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

RICE PUDDING (MADE WITH COCONUT MILK)



Rice Pudding (Made With Coconut Milk) image

This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.

Provided by Christie

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup uncooked arborio rice
water
1 cinnamon stick
1 cup coconut milk (2 cups if not using milk)
1 cup 1% low-fat milk
1 -2 teaspoon vanilla
1/4 cup brown sugar (not packed)
1/2 teaspoon fresh lemon rind (optional)

Steps:

  • Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
  • Remove cinnamon stick.
  • Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
  • Add lemon rind and simmer until almost all liquid is absorbed.
  • (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  • Serve with cinnamon, or mango slices and vanilla ice cream.

Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING



Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories     Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

  • NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
  • Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
  • Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
  • Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
  • Remove from oven and cool on rack.
  • Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
  • SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
  • VARIATIONS:.
  • 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
  • 2. BASIC RICE PUDDING.
  • Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
  • 3.RICE AND RAISIN CUSTARD.
  • Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
  • 4. SUGAR FREE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
  • 5. FRUITED RICE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
  • THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
  • MAY GOD WATCH OVER YOU.

COCONUT MILK RICE PUDDING



Coconut Milk Rice Pudding image

The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.

Provided by Chef John

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h35m

Yield 4

Number Of Ingredients 11

2 tablespoons milk
1 egg yolk
2 ¾ cups milk
1 cup coconut milk
1 tablespoon butter
⅓ cup Arborio rice
¼ cup white sugar
salt to taste
⅛ teaspoon vanilla extract
¼ cup finely diced mango
1 pinch Chinese five-spice powder

Steps:

  • Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
  • Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
  • Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  • Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
  • Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 39.6 g, Cholesterol 72.9 mg, Fat 19.5 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 15.1 g, Sodium 101.9 mg, Sugar 22.3 g

COCONUT, RUM & RAISIN RICE PUDDING



Coconut, rum & raisin rice pudding image

Toast rice in brown butter, cook in coconut cream and lace with rum and raisin syrup to make this rice pudding. It's a world away from school-dinner versions

Provided by Barney Desmazery

Categories     Dessert

Time 45m

Yield Serves 6-8

Number Of Ingredients 9

50g butter
150g short-grain pudding rice
150g golden caster sugar
2 x 400ml cans coconut milk
300ml double cream , plus a little extra
1 tsp vanilla extract
150ml spiced rum
100g muscovado sugar
100g raisins

Steps:

  • For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
  • In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
  • To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

Nutrition Facts : Calories 678 calories, Fat 42 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CREAMY COCONUT RICE PUDDING PARFAITS



Creamy Coconut Rice Pudding Parfaits image

When my daughter's friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They're fresh, creamy and comforting. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 cups 2% milk
1-1/2 cups coconut milk
1-1/2 cups cold cooked brown rice
1/4 cup maple syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 medium oranges, peeled and sectioned
2 medium kiwifruit, peeled and sliced
1/4 cup sliced almonds, toasted
Toasted sweetened shredded coconut

Steps:

  • In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.

Nutrition Facts : Calories 291 calories, Fat 13g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 157mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.

MANGO AND COCONUT RICE PUDDING



Mango and Coconut Rice Pudding image

This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.

Provided by Shuzbud

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup long-grain rice
1 1/2 cups water
1 cup cream of coconut
2 cups milk
1/2 cup light brown sugar
1/4 cup granulated sugar (to taste)
1/2 teaspoon ground cinnamon
1 fresh mango

Steps:

  • Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
  • When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
  • Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
  • Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
  • When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
  • Take off the heat and leave to stand for a few minutes for the flavours to blend.
  • Serve and enjoy!

COCONUT RICE PUDDING PARFAITS WITH MANGO AND PINEAPPLE



Coconut Rice Pudding Parfaits with Mango and Pineapple image

Categories     Milk/Cream     Fruit     Rice     Dessert     Coconut     Mango     Pineapple     Summer     Chill     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

Coconut rice pudding
3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk*
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream
Macaroon crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced
2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango

Steps:

  • For rice pudding:
  • Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
  • For macaroon crumble:
  • Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
  • Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
  • Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

RICE PUDDING WITH COCONUT MILK



Rice Pudding with Coconut Milk image

Provided by Sandra Lee

Time 45m

Yield 4 servings

Number Of Ingredients 7

Reserved cooked rice from Basil Chicken recips
2 (14-ounce) cans coconut milk, divided
1/3 cup packed brown sugar
1 lime, peeled in strips
1 teaspoon vanilla extract
1 mango, diced
1/4 cup sweetened shredded coconut

Steps:

  • In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
  • While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
  • After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

INDULGENT COCONUT RICE PUDDING



Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

Steps:

  • Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

TOASTED COCONUT RICE PUDDING



Toasted Coconut Rice Pudding image

This is not your average rice pudding. There's a fragrant, almost floral, waft of scent and flavor that is imparted to the creamy rice mixture by the ginger, lime and honey. The toasted coconut and rum are the kickers, though, making it over-the-top good!

Provided by evelynathens

Categories     Dessert

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 18

2 1/2 cups water
1 1/2 tablespoons fresh ginger, grated
lime peel (4-inch strip, no pith, please!)
1 pinch salt
1 tablespoon unsalted butter
1/2 cup arborio rice
1 cup full-fat evaporated milk, divided
1/2 cup full-fat evaporated milk, divided
4 tablespoons honey
1/2 cup toasted desiccated coconut
1/3 cup golden raisin, chopped (optional)
1 teaspoon rum extract
1/2 teaspoon vanilla extract
freshly whipped cream (optional)
toasted coconut (optional)
freshly grated lime zest (optional)
cinnamon (optional)
nutmeg (optional)

Steps:

  • To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
  • Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
  • Scald the 1 cup evaporated milk and honey in the microwave.
  • Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
  • Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
  • Serve with your favorite toppings.

DAIRY-FREE COCONUT RICE PUDDING



Dairy-Free Coconut Rice Pudding image

If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.

Provided by Bananatini

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 6

Number Of Ingredients 4

4 cups canned coconut milk, shaken
¼ cup cane sugar
1 teaspoon vanilla extract
1 cup long grain white rice

Steps:

  • Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
  • Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Nutrition Facts : Calories 443.7 calories, Carbohydrate 37.3 g, Fat 32.3 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 21.2 mg, Sugar 8.5 g

EASY COCONUT RICE PUDDING



Easy Coconut Rice Pudding image

This coconut rice pudding is a great use for leftover rice. My kids love it!

Provided by Victoria Andrus

Time 11m

Yield 6

Number Of Ingredients 7

3 cups leftover cooked rice
1 (13.5 ounce) can coconut milk
1 cup white sugar
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
  • Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g

JASMINE RICE PUDDING WITH TOASTED COCONUT



Jasmine Rice Pudding with Toasted Coconut image

Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.

Provided by corinnegeary

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h40m

Yield 6

Number Of Ingredients 6

½ cup uncooked jasmine rice
¼ cup sugar
2 ½ cups milk
½ teaspoon ground cinnamon
½ cup sweetened flaked coconut
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  • Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g

BAKED COCONUT RICE PUDDING



Baked Coconut Rice Pudding image

Make and share this Baked Coconut Rice Pudding recipe from Food.com.

Provided by AZPARZYCH

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup short-grain pudding rice
2 1/2 cups coconut milk
1 1/4 cups milk
1 large strips lime rind
1/4 cup caster sugar
1/2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

Steps:

  • Mix the rice with the coconut milk, milk, lime rind and sugar.
  • Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
  • Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
  • Serve the pudding warm or chilled with fresh or stewed fruit.

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