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    You are in: Home / Recipes / Rice Pudding (Made With Coconut Milk) Recipe
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    Rice Pudding (Made With Coconut Milk)

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on June 06, 2010

      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!!

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    • on March 27, 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.

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    • on June 17, 2011

      Simple and delicious. I found my cooking time to be a few minutes faster, but otherwise I followed the recipe exactly and it turned out great!

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    • on March 05, 2011

      Just made it. The kitchen smells heavenly and both my girls and I loved it!

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    • on January 16, 2011

      I'm a big rice pudding fan, and I had a cup of coconut milk left over from another recipe, so I decided to try this. To make it more chewy and nutritious, I used brown rice and I only had skim milk on hand, so I used that as well. I prefer to chill my rice pudding before serving, and if you do that, you won't have to simmer nearly as long as the pudding tends to firm up when chilled. I also threw in a handful of chopped dried apricots (Trader Joe's slab California apricots have tons more flavor than the bland, rubbery Turkish apricots you usually see in the stores) and that really made it.

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    • on May 28, 2010

      I added a couple drops of Rum extract with the vanilla and substituted lime zest for the lemon. Yummy!!!

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    • on September 27, 2009

      ecstasy. i can't think of any other words to describe it.

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    • on May 02, 2009

      Yummy! I increased the rice by 50% and I thought it was perfect.

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    • on May 24, 2008

      Had I not done this recipe x 4 to make a larger batch, I don't know that I would've liked this much coconut. As it was, I only had 1 1/2 c of coconut milk, so I made up for it in milk. That was just a bit more than I would've liked. It was the coconut aftertaste that was so much stronger. It was great while you were eating it, though. I think half the coconut would've been better if your'e just looking for a subtle flavor. I upped the brown sugar as suggested by someone else, but just by a tablespoon or so. Making this x 4 really made it too soupy, so if you double or triple it (or whatever), don't double or triple the liquid. It'll never absorb all the way. Start with the recommended liquid and add a splash or so of milk as necessary. I will definitely make this again, but will adjust the amount of liquids a little more.

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    • on September 20, 2007

      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!

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    • on August 29, 2007

      I really enjoyed this recipe--easy to make and easy to serve! Made some substitutions: I didn't have a cinnamon stick, and I threw in some raisins in the second simmer as well as a teaspoon of cardamon and an extra teaspoon of lemon rind (on top of the 1/2 teaspoon in the recipe). Then a dash of cinnamon on the top before serving...fabulous! Next time, I'm serving this dessert on my Indian cuisine night with fresh fruit.

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    • on January 30, 2007

    • on September 30, 2006

      This is quite tasty, and it will become a regular for us. Because of allergies, I made the dairy-free version, and I omitted the lemon rind since I didn't have any. We found the sweetness and texture just right. It would be helpful, however, if the recipe would specify how much water to use for cooking the rice.

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    • on May 10, 2006

      this sounds very similiar to costa rican "arroz con leche" also made with coconut milk for the leche part.

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    • on February 20, 2006

      Excellent pudding! I made this with twice the rice and water, vanilla, and brown sugar. I kept evertyhing else the same. Also, I added 2/3 cup of raisins near the end of the second simmer. Amazing.

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    • on May 16, 2005

      I really liked cooking the rice with the cinnamon stick for great subtle flavor. This was not sweet enough for us, though, more like cooked rice than rice pudding so we stirred in extra brown sugar at serving. Thanks, Christie, for sharing your recipe!

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    Nutritional Facts for Rice Pudding (Made With Coconut Milk)

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.5
     
    Calories from Fat 115
    26%
    Total Fat 12.7 g
    19%
    Saturated Fat 11.8 g
    59%
    Cholesterol 3.0 mg
    1%
    Sodium 57.6 mg
    2%
    Total Carbohydrate 75.8 g
    25%
    Dietary Fiber 0.8 g
    3%
    Sugars 54.7 g
    219%
    Protein 4.5 g
    9%
    Detailed Nutrition Values About Nutrition Info

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