Easy Coconut Rice Pudding

Serving of rice pudding in a glass dish, topped with shredded coconut. A spoon is dipping into the dish

5 from 24 votes

Easy Coconut Rice Pudding

Once you start eating this Coconut Rice Pudding made with coconut milk, you will not be able to stop. Its texture is creamy and smooth with toothsome bits of rice, and it's not too sweet. You can add ¼ teaspoon of ground cardamom along with the cinnamon stick, if you'd like.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 366kcal

Author: Kathy Kingsley

Ingredients

2 cups whole milk
1 14 ounce can coconut milk
½ cup raw short or medium-grain rice
¼ teaspoon salt
2 to 3 inch cinnamon stick
2 large egg yolks
⅓ cup sugar
1 teaspoon pure vanilla extract
Toasted shredded coconut for garnish

Instructions

Combine the milk, coconut, milk, rice and salt in a large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce the heat to low, add the cinnamon stick, cover, and simmer gently, stirring occasionally, for 15 minutes.
Uncover and continue simmering, stirring frequently, until the rice is tender about 8 minutes. Stir almost constantly toward the end of cooking to prevent scorching.
In a medium bowl, whisk the egg yolks, sugar, and vanilla. Whisk in 1 cup of the cooked rice mixture, then add the mixture back to the saucepan. Cook, stirring constantly, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat.
Spoon the pudding into serving dishes. Serve warm, at room temperature or chilled, garnished with toasted coconut.

Nutrition