Rice Pudding (Made With Coconut Milk)

"This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk."
photo by phreckledgirl_10300 photo by phreckledgirl_10300
photo by phreckledgirl_10300
Ready In:
1hr 35mins




  • 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.
  • Remove cinnamon stick.
  • Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
  • Add lemon rind and simmer until almost all liquid is absorbed.
  • (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  • Serve with cinnamon, or mango slices and vanilla ice cream.

Questions & Replies

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  1. ttmcallahan2
    How much water should be added to the rice? Is it the amount (1 cup water to 1/2 cup rice) per instruction to cook arborio rice on stove top?


  1. Catanya J.
    Just added my own twist to this and it came out wonderful. Started by slightly browning uncooked rice and cinnamon stick in coconut oil. Add boiling water to simmered as directed. I added powdered coconut milk(mixed into one cup of hot water) after rice was cooked. Followed directions but left out the lemon and used Trader Joe's bourbon vanilla instead of rum. Also added dried cherries and dried pomegranates because my son is not a fan of raisins and butter just because its butter!! The smell alone with worth making it but the taste is perfect hot or cold! Thinking of adding on some mango slices in the morning!
  2. Darren B.
    Good stuff. I also omitted the cinnamon and added cardamon, I much preferred it. I also added 1/2 cup of toasted coconut to the batch (I doubled it) and it gave it a nice texture as well as flavor boost.
  3. Kristy M.
    Excellent! I used extra long grain rice, canned coconut milk, extra cinnamon and added a splash of rum. It was amazing!
  4. aw6997
    Delicious and super easy. I'm not a great cook, but I had no problems making this rice pudding. (For the first step, l just followed the directions on the rice package for ratio of water to rice.) I did add a little more brown sugar to make it sweeter to my tastes.
  5. Pickles McGee
    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!!


  1. Lindas Busy Kitchen
    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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