Description

This creamy Coconut Rice Pudding is a comforting and dairy-free dessert made with jasmine rice cooked in coconut milk and almond milk, sweetened with maple syrup, and flavored with vanilla. It’s easy to prepare on the stovetop, resulting in a luscious, naturally sweet pudding that can be served warm or chilled, garnished with shredded coconut and fresh fruits for added texture and flavor.

Ingredients

Scale

Base Ingredients

1 cup uncooked jasmine rice
2 cups water
1 can (13.5 oz) coconut milk
1/2 cup unsweetened almond milk (or milk of choice)

Sweeteners and Flavorings

1/3 cup maple syrup or honey (adjust to taste)
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Garnishes (Optional)

1/4 cup shredded unsweetened coconut
Fresh fruits like mango or berries

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Instructions

Rinse the rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch for a smoother pudding texture.
Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes until the water is fully absorbed and the rice is tender.
Add creamy ingredients and sweeteners: Pour in the coconut milk, almond milk, maple syrup (or honey), vanilla extract, and salt. Stir everything together to combine well.
Simmer and thicken: Return the mixture to a gentle simmer over medium heat. Cook while stirring frequently for 20 to 25 minutes until the pudding becomes thick, creamy, and the flavors meld together.
Cool slightly: Remove the saucepan from heat and let the pudding cool slightly. It will thicken further as it cools, achieving a delightful creamy consistency.
Serve and garnish: Serve your coconut rice pudding warm or chilled. Garnish with shredded unsweetened coconut and fresh fruit such as mango or berries if desired for added flavor and texture.

Notes

Rinsing the rice removes excess starch which helps prevent the pudding from becoming too gummy.
You can substitute almond milk with any milk of your choice, such as oat milk or cow’s milk.
Adjust the sweetness by adding more or less maple syrup or honey according to your taste.
For a richer flavor, use full-fat coconut milk.
Adding fresh fruits and shredded coconut provides texture and freshness to the pudding.
Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or serve chilled.