Rich and creamy coconut milk rice pudding made with just 4 ingredients is an incredibly delicious dessert perfect to enjoy either warm or chilled. It is an egg-free and dairy free and gluten free recipe.
This easy coconut rice pudding is one such creamy dreamy dessert that is so easy and simple to make with just a handful of ingredients that is an ideal dish to make specifically for beginners. It doesn't involve any complex process or a long list of ingredients to remember either.
One saucepan, ladle, 4 ingredients and 30 minutes of your time are all required to prepare this delicious 4 ingredient dessert.
This vegan creamy coconut rice pudding is a great dessert to enjoy after meals, as a snack or anytime whenever the sweet cravings kick in.
This pudding is such a versatile dessert that tastes good either cold, warm or even straight from the saucepan. It tastes delicious at any temperature that you would like to enjoy.
The best part is that there are endless topping options to enjoy- fresh fruits, nuts and fruit compote to name a few. However, this vegan pudding does thicken up as it cools. You might need to stir in more milk to get it back to your desired consistency and texture.
- Uncooked Rice: I use long-grain rice. Feel free to use short-grain or any other rice variety of your choice.
- Milk: Full-fat coconut milk has been used to get a creamy texture and lovely flavour. But feel free to use any plant-based milk.
- Sweetener: I use brown sugar for its lovely caramelised flavour and taste. Feel free to use maple syrup, refined sugar or any sweetener of your choice.
- Spice: I always use crushed cardamom in my pudding for its lovely flavour.
See the recipe card for quantities.
How to make coconut rice pudding?
Wash the rice 2-3 times under cold running water to remove any dirt and debris if present.
Soak the washed rice in the water for 15 minutes.
After 15 minutes, drain the water and keep the rice aside.
In a deep-bottomed saucepan, combine coconut milk and rice.
Bring it to a boil on medium-high heat, stirring regularly.
Once the mixture comes to a boil, mix in brown sugar and continue cooking for 12-15 minutes or until the rice is completely cooked and the coconut milk is almost absorbed.
Stir in the crushed cardamom and switch the heat off.
Enjoy hot and creamy rice pudding with coconut milk with the topping of your choice or store it in the fridge in a clean airtight container until ready to eat.
Hint: Keep stirring regularly to prevent the pudding from sticking to the base of the pan.
Substitutions and Variations
Use low fat cannedcoconut milk instead of full fat to reduce calories.
You can use short-grain pudding rice instead of long grain rice.
Use cinnamon stick or ground cinnamon or nutmeg instead of cardamom to switch flavours.
A dash of vanilla extract adds a lovely flavour.
Serve this vegan rice pudding with fresh fruits topped on it.
This coconut rice pudding tastes great with a fruit jam or compote topping.
Mix in a handful of chopped nuts- cashews, almonds or walnuts and enjoy.
Try topping this rice pudding with dried fruits - raisins, apricots or cranberries.
Add toasted coconut chips for extra coconut flavour.
A scoop of vanilla ice cream or raspberry ice cream on top of this warm vegan pudding makes a great dessert. Try my strawberry frozen yogurt instead of ice cream if you do not want to add extra calories.
Pudding tastes good for 3-4 days when stored properly in the fridge. Reheat in the microwave or on the stovetop. Stir in more milk if necessary to adjust the consistency.
Consider storing it in the freezer for longer shelf life. Divide pudding into desired portions, place each portion in a freezer-friendly container and keep them in the freezer. Use them up in 3 months. Either thaw each portion in the fridge overnight or microwave if it has a defrost option.
Tips and Tricks
Soaking rice helps reduce the cooking time.
Keep stirring while cooking to prevent the rice from sticking to the base of the pan.
Cook until ¾ of the milk is absorbed or you'll end up with a gloppy pudding. Do not worry if pudding looks like a thick soup, it thickens as it cools.
If your pudding is too thick for your liking, stir in a little more milk just before serving to loosen up.
Cooking time may vary depending on the type of rice and the burner you use. Parboiled rice takes longer to cook and requires more liquid.
If the coconut milk is almost absorbed but the rice is not yet well cooked, then add more milk and continue cooking until the rice is completely cooked and the milk is absorbed.
Certainly. While it's commonly used in risotto, it's also perfect for pudding. Keep in mind that it requires less liquid compared to other rice varieties. Moreover, the texture would be sticky, not like regular white rice.
While long grain basmati rice is commonly preferred, any short grain rice can be used in this rice pudding recipe.
More Coconut Milk Dessert Recipes
Coconut Pudding: rich, creamy and luscious dessert made with coconut milk.
Coconut Milk Custard: dairy free coconut custard is a creamy dessert that takes less than 15 minutes to make.
Wheat Berry Pudding: creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
Moong Dal Payasam: delicious and creamy south Indian dessert made using coconut milk, yellow split moong dal and jaggery.
Keep in Touch
Do let me know if you make this delicious coconut milk rice pudding. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online.
📖 Recipe Card
Coconut Milk Rice Pudding
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 teaspoon = 5ml
- 3 cups Full Fat Coconut Milk
- 1 cup (or) 225 gms Rice
- ¾ cup (or) 140 gms Brown Sugar adjust to taste
- 1 Teaspoon Crushed Cardamom
- Wash the rice 2-3 times under cold running water to remove any dirt and debris if present.1 cup (or) 225 gms Rice
- Soak the washed rice in the water for 15 minutes.
- After 15 minutes, drain the water and keep the rice aside.
- In a deep-bottomed saucepan, combine coconut milk and rice.3 cups Full Fat Coconut Milk, 1 cup (or) 225 gms Rice
- Bring it to boil on medium-high heat, stirring regularly.
- Once the mixture comes to a boil, mix in brown sugar and continue cooking for 12-15 minutes or until the rice is completely cooked and the coconut milk is almost absorbed.¾ cup (or) 140 gms Brown Sugar
- Stir in the crushed cardamom and switch the heat off.1 Teaspoon Crushed Cardamom
- Enjoy hot pudding with the topping of your choice or store it in the fridge in a clean airtight container until ready to eat.
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