Description

This creamy and comforting Coconut Rice Pudding is a delightful dairy-free dessert made with jasmine rice simmered in rich coconut milk and almond milk, sweetened naturally with maple syrup, and flavored with pure vanilla extract. Perfectly thick and luscious, it can be enjoyed warm or chilled, garnished with toasted shredded coconut or fresh tropical fruits like mango and berries for added freshness and texture.

Ingredients

Scale

Rice and Liquid Base

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)

Sweetener and Flavor

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, ensuring a creamier pudding texture.
Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat. Then, 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 milks and sweetener: Stir in the coconut milk, almond milk, maple syrup (or honey), vanilla extract, and salt to the cooked rice mixture. Mix together thoroughly to combine all the flavors.
Simmer to thicken: Return the saucepan to medium heat and bring the mixture to a gentle simmer. Cook uncovered, stirring frequently, for 20 to 25 minutes until the pudding becomes thick, creamy, and luscious in texture.
Cool slightly: Remove the saucepan from the heat and let the pudding cool slightly. The pudding will continue to thicken as it cools, achieving the perfect consistency.
Serve and garnish: Serve the coconut rice pudding warm or chilled according to preference. Garnish with shredded unsweetened coconut and fresh fruits like mango or berries if desired for added flavor and texture.

Notes

You can substitute jasmine rice with other medium or short grain rice varieties for a different texture.
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.
Toasting the shredded coconut before garnishing adds a nutty flavor.
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Stovetop
Cuisine: International