Coconut Milk Rice Pudding Recipe

Jasmine rice: A fragrant, slightly sticky rice that is perfect for creating a creamy pudding.

Coconut milk: Provides a rich, creamy texture and a tropical flavor to the pudding.

Water: Used to cook the rice and create the right consistency.

Sugar: Adds sweetness to the pudding.

Vanilla extract: Enhances the flavor with a hint of vanilla.

Salt: Balances the sweetness and enhances the overall flavor.

To achieve a perfectly creamy coconut milk rice pudding, make sure to rinse the jasmine rice thoroughly under cold water until the water runs clear. This step removes excess starch, preventing the pudding from becoming too sticky. When simmering, stir the mixture occasionally to ensure even cooking and to prevent the rice from sticking to the bottom of the saucepan. If you prefer a thicker consistency, let the pudding sit for a few minutes after cooking; it will continue to thicken as it cools. For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg along with the vanilla extract.

• jasmine rice - Substitute with arborio rice: Arborio rice has a creamy texture when cooked, making it a great alternative for rice pudding.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy consistency and is a good vegan option.

• water - Substitute with oat milk: Oat milk adds extra creaminess and enhances the flavor of the pudding.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich, complex flavor to the pudding.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the pudding.

• salt - Substitute with sea salt: Sea salt provides a more nuanced flavor compared to regular table salt.

• Allow the coconut milk rice pudding to cool to room temperature before storing. This helps prevent condensation, which can make the pudding watery.
• Transfer the pudding to an airtight container. For best results, use a container that minimizes air space to keep the pudding fresh longer.
• Store the container in the refrigerator. The pudding will keep well for up to 4-5 days.
• If you prefer to freeze the pudding, portion it into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or resealable plastic bags for freezing. Ensure you leave some space at the top of the container or bag, as the pudding will expand as it freezes.
• Label the containers with the date to keep track of how long the pudding has been stored.
• To thaw, transfer the desired portion from the freezer to the refrigerator. Allow it to thaw overnight for the best texture.
• For a quicker thaw, you can place the container in a bowl of warm water. Stir occasionally to help the pudding thaw evenly.
• Once thawed, give the pudding a good stir to restore its creamy consistency. If it seems too thick, you can add a splash of coconut milk or water to loosen it up.
• Enjoy the pudding cold, or reheat it gently on the stovetop or in the microwave. If reheating, stir frequently to prevent sticking and ensure even warming.

• Stovetop Method: Place the leftover coconut milk rice pudding in a saucepan. Add a splash of coconut milk or water to loosen it up. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the creamy texture.

• Microwave Method: Transfer the rice pudding to a microwave-safe bowl. Add a bit of coconut milk or water to prevent it from drying out. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the rice pudding in an oven-safe dish. Add a small amount of coconut milk or water and cover with aluminum foil. Bake for about 15-20 minutes, or until heated through, stirring halfway to ensure even heating.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring to a simmer. Place a heatproof bowl with the rice pudding over the pot, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the pudding is warmed through. This gentle method prevents scorching.

• Slow Cooker Method: If you have a bit more time, place the rice pudding in a slow cooker. Add a splash of coconut milk or water. Set to low and heat for about 1-2 hours, stirring occasionally. This method is great for large batches.

• Saucepan: A medium-sized saucepan is essential for cooking the rice pudding mixture evenly and preventing it from sticking to the bottom.

• Measuring cups: Accurate measurements of ingredients like rice, coconut milk, and water are crucial for the right consistency.

• Measuring spoons: These are needed to measure smaller quantities of ingredients such as sugar, vanilla extract, and salt.

• Wooden spoon: A wooden spoon is ideal for stirring the rice pudding as it cooks, helping to prevent it from sticking and ensuring even cooking.

• Strainer: Use a strainer to rinse the rice under cold water until the water runs clear.

• Ladle: A ladle can be useful for serving the rice pudding into bowls or containers.

• Mixing bowl: A mixing bowl can be used to hold the rinsed rice before adding it to the saucepan.

• Timer: A timer helps keep track of the cooking time to ensure the rice pudding is cooked perfectly.

• Serving bowls: Use serving bowls to present the rice pudding, whether warm or chilled.

Rinse efficiently: Use a fine-mesh strainer to quickly rinse the jasmine rice until the water runs clear.

Pre-measure ingredients: Have all your coconut milk, water, sugar, and salt measured and ready before you start cooking.

Simmer with a lid: Partially cover the saucepan while simmering to speed up the cooking process and retain moisture.

Stir occasionally: Stir the mixture every 5-10 minutes to prevent sticking and ensure even cooking.

Quick chill: If serving chilled, spread the rice pudding on a baking sheet to cool it faster.