Jasmine Rice Pudding with Toasted Coconut Recipe - Allrecipes.com

Jasmine Rice Pudding with Toasted Coconut

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  1. 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.
  2. 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.
  3. Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2010

I read the comments and took into mind what was mentioned. But I was attracted to the idea of how flavorful this recipe could be. So I used 1 1/2 cup of jasmine rice and used 2 cups of coconut milk and 1 cup of milk cooked and stirred over direct heat for an hour. That seem to work for me. And I did enjoy the flavors. A different kind of of spin off from Indian Keer....

Most Helpful Critical Review
Jul 17, 2009

I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes.

Jul 13, 2009

I shouldn't even give it the one star; I followed the directions exactly, and ended up stirring for over 2 hours with the double boiler; after it STILL wasn't done, I put it directly on the heat. Still not done, and after over 2 hours the rice was still hard and uncooked. I'm not sure what went on here, but something is wrong with this recipe!!

Apr 10, 2012

Boiled over inside my brand-new rice cooker and it hasn't worked the same since. Not sure if it would have tasted good since the batch was ruined... that's what the second star is for, just in case it would have tasted good.

May 21, 2011

Amazing...tweaked it a bit...the best and easiest thing I have ever made

May 25, 2012

This was OK with the modifications listed by lysis' review. But it thickened way too much, kept needing to add milk while cooking. Wasn't quite flavorful enough for me, but it wasn't bad.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 60 mg
  • 2%

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

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