Recipe by Chef John
"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."
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2 3/4 cups
salt to taste
finely diced mango
Chinese five-spice powder
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.
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.
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Milk Rice Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 176
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