Rice Pudding (Made With Coconut Milk)

Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.

Ingredients Nutrition


  1. Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
  2. Remove cinnamon stick.
  3. Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
  4. Add lemon rind and simmer until almost all liquid is absorbed.
  5. (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  6. Serve with cinnamon, or mango slices and vanilla ice cream.
Most Helpful

I left the cinnamon stick in the whole time it was cooking for a more pronounced cinnamon flavor and left out the lemon rind. I LOVE this rice pudding!!

Pickles McGee June 06, 2010

Just made this...tasted it while it was hot and it was super delicious! We'll see how it is tomorrow morning for breakfast! We love coconut so I used all coconut milk and added a little bit of coconut extract as well at the very end.

aphrael129 March 27, 2010

Christie, I made this pudding not too long ago with the addition of 1 tsp. cardamon instead of the cinnamon stick, as I love the flavor of cardamon. I also added a handful of raisins in with the water for the rice, so they would plump up. I didn't add the lemon rind. I had this along with a Thai dinner, and it was the perfect ending to a lovely meal!

Linda's Busy Kitchen September 20, 2007