Coconut Milk Rice Pudding Recipe - Allrecipes.com
Coconut Milk Rice Pudding Recipe
5 Photos
Coconut Milk Rice Pudding
Watch Chef John put a few tasty twists on classic rice pudding. See more
  • READY IN 3+ hrs

Coconut Milk Rice Pudding

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    3 hrs 35 mins

Directions

  1. Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2012

This recipe is excellent. I followed the instructions completely with the exception of replacing the mango topping with toasted coconut. My only issue, however, is that I felt there wasn't enough flavour. The coconut milk and vanilla extract gave it a lovely undertone but it was very mild. Next time I make it, I will be using coconut extract instead of vanilla extract, and doubling the amount to give it a stronger coconut flavour. Also, I think it would be a good idea to add a splash of rum or kahlua, and perhaps some raisins to make it a tad more authentic.

 
Most Helpful Critical Review
Nov 08, 2012

good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice instead of jasmine and had no problems. rice did not clump and no butter was needed. I don't think the butter does anything for this and all the effort doesn't make it taste any better.

 
Jul 01, 2012

This is an awesome recipe and it is such a great option for entertaining. My daughter hated rice pudding until I made this now she tells everyone about it. I made this and added a few twists of my own but anyone that wants to impress please make this.

 
Jul 08, 2012

This is a great dish! I was hosting an asian-inspired dinner and decided to give this a try as the dessert. . I followed the recipe to a T except for the use of mango and 5 spice powder to garnish. Instead of these, I opted for toasted coconut and it was great. My guests, who seemed a little weary of the dessert when I told them what we were having, said that they loved it once the had a bite! The recipe as is makes 4 small servings.

 
Sep 02, 2013

This was WAAAAAY too sweet for my tastes. Also, my rice didn't cook all the way through, so I had crunchy bits in my finished product. I DID like the the coconut milk and vanilla in this recipe, though, so I tried making it again starting with 1 1/2 cups of cooked rice (rather than 3/4 raw) and half the called for sugar and it was AMAZING. Perfect sweetness and consistency.

 
May 13, 2013

I made this the lazy way, just added the rice to the boiling milks then let cook approx. 20 min, then followed the recipe there on out. Very good! This is a tasty and rich dessert. I had half of a can of coconut milk left and this was the perfect way to use it up. Will make again!

 
May 28, 2013

Best rice pudding I've ever had. I served it with a generous spoonful of balsamic strawberries and my husband gobbled it up. I plan to make it again and again and even though it is stovetop recipe, I found it easy to putter around the kitchen while it was cooking. Also, I served it in those Asian style square dishes and it was as beautiful as it was tasty.

 
Sep 26, 2013

I would like to add to my other remarks, if allowed. Some reviewers remarked on the length of time etc. I don't understand. It is as though one is making a Bechamel. Exactly the same process. But one is not dealing with a roux. The result is SO delicious.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Coconut Milk Rice Pudding

Watch Chef John put a few tasty twists on classic rice pudding.

Creamy Rice Pudding

Learn the secret to making the creamiest ever sweet rice pudding.

Coconut Milk Corned Beef and Cabbage

See how to make corned beef, Thai-style, with coconut milk and curry paste.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States