Easy Coconut Rice Pudding

I will be honest with you… As a kid, I wasn’t a real big fan of rice pudding.  I think it was a texture thing. I always took issue with foods that I thought had a strange texture.  And, there was just something about rice pudding that I couldn’t quite figure out.

Fast forward a few years, and my tastes have changed a bit.  I can still be picky about texture from time to time (though, not nearly as much as I was when I was a kid).  But, I have developed a love of rice pudding… Especially coconut rice pudding.

I first discovered it in an Asian cookbook that I borrowed from the library.  I bookmarked the recipe and had great intentions of making it, but never got around to it.  Strangely enough, a few weeks later, I was at my parents’ house, and my mom made some coconut rice pudding for dinner. It was just as creamy and comforting as I had imagined it would be, and I was instantly hooked.

I never did get the cookbook from the library again… And, I don’t have my mom’s recipe for the coconut rice pudding.  Instead, I decided to just figure it out on my own (with some knowledge of how to make rice pudding in general).  I opted to use long grain brown rice in my version, but basmati or jasmine rice would be perfect, too.  The recipe is really quite simple, though it does require some time.  It’s mostly hands-off, though, so you can let the pudding simmer away on a back burner while you make dinner.  You’ll thank yourself later when you have a warm, creamy, and comforting dessert to enjoy!

Coconut Rice Pudding
Makes about 6 small dessert portions

  • 2 cups milk (I used 2%)
  • 1 15 ounce can lite coconut milk
  • 1/2 cup long grain brown rice
  • 1/2 cup shredded coconut
  • 1/4 cup sugar
  • Pinch of Kosher salt
  • Cinnamon sugar (optional)

Combine all of the ingredients in a heavy saucepan over medium-high heat.  Bring to a boil.

Reduce the heat to medium-low, and simmer partially covered. Stir occasionally until the rice is tender and the pudding is thick and creamy (after about 45 minues – 1 hour).  Serve warm dusted with cinnamon sugar (if desired).

13 Responses to Easy Coconut Rice Pudding

  1. Can’t wait to try this for myself too! And I wouldn’t have thought of using brown rice as I would have assumed it would ruin a rice pudding. But with the coconut flavour I can really see how it would enhance the pudding. You are a genius.

  2. I will stir in mangos or peaches and serve as a cold side along with spicy chicken or something like that. Your receipes always inspire me to try something different!

  3. Oooh, I need to try this for sure! I hated rice pudding growing up but somewhere along the way I tried it made with brown rice and LOVED it. Now it’s one of my favorite treats. I make mine with short grain brown rice so I need to try it with long!

  4. I have never had rice pudding (but I can totally see being freaked out by it as a kid) and I have recently come to love coconut. I see this little creation in my near future. It sounds too good not to try!

  5. tried it once at a party, delightful with crushed candied walnuts, or crushed pistachio… but i had splashed it with Kahlua. it was fantabulous. boozy, creamy, lush.

  6. Tried this tonight..perfect dessert for a cold windy New England night. Great combo of flavors and texture..the ultimate comfort food. Excellent,served warm with shake of cinnamon sugar on top. Keeper recipe! Thank-you.

  7. I am making this as I am keen to try as I love coconut and rice I also put cinnamon in it. Should be cooked in 40 min here’s hoping its as nice as it looks