If you’re craving a comforting, creamy dessert that feels like a warm hug in a bowl, this Vanilla Coconut Rice Pudding Recipe is exactly what you need. The subtle sweetness of coconut milk combines beautifully with the aromatic vanilla bean to create a luscious pudding that’s silky, fragrant, and utterly satisfying. Whether you enjoy it warm or chilled, this dish transforms simple ingredients into a truly memorable treat that’s perfect for any time of year.
Ingredients You’ll Need
Getting ready to make this Vanilla Coconut Rice Pudding Recipe is delightfully simple because it uses classic ingredients that each play an essential role in creating the perfect balance of flavor and texture.
- Cooked rice (1 & 3/4 cups, lightly salted): The base of the pudding, offering creaminess and bulk, with a gentle salty note to enhance sweetness.
- Coconut milk (1 can, 14 oz): Adds a rich, tropical flavor and velvety texture that makes this pudding extra indulgent.
- Evaporated milk (1 can, 12 oz): Supplies creamy body and depth without thinning the pudding.
- Sugar (1/3 cup + 2 tablespoons): Brings just the right touch of sweetness to balance the richness.
- Pinch of salt: Enhances all the other flavors, making every bite more vibrant.
- Vanilla bean (insides scraped out) or vanilla bean paste (1 tablespoon): Imparts gorgeously fragrant notes that are the heart of this recipe.
- Cinnamon (for serving): Optional but recommended, adding warmth and a little spice at the end.
How to Make Vanilla Coconut Rice Pudding Recipe
Step 1: Combine and Heat
Begin by placing the cooked rice, coconut milk, evaporated milk, sugar, salt, and vanilla bean seeds or paste into a medium saucepan. Turn the heat to medium-high and stir frequently as the mixture warms up. Keep a close eye since it will need to come to a gentle boil without scorching on the bottom. This step helps all the flavors start to meld together beautifully.
Step 2: Simmer to Perfection
Once boiling, reduce the heat to medium-low. Let the pudding simmer slowly, stirring every few minutes to prevent sticking and ensure even cooking. Over about 40 minutes, the liquid thickens into a creamy, luscious consistency. The rice softens further, lovingly soaking up the vanilla and coconut flavors. Patience here is key to getting that perfect texture.
Step 3: Cool and Choose Your Serving Style
After simmering, you can choose to enjoy your Vanilla Coconut Rice Pudding Recipe warm for a comforting treat or allow it to cool completely and then refrigerate it for a few hours to serve cold. Either way, the richness shines through, but many find the cold version to be incredibly refreshing and satisfying.
How to Serve Vanilla Coconut Rice Pudding Recipe
Garnishes
Sprinkling freshly ground cinnamon on top adds a warm, inviting aroma and a gentle spicy kick that complements the pudding flawlessly. You can also experiment with toasted coconut flakes, a drizzle of honey, or some chopped nuts for added texture and flavor complexity.
Side Dishes
This pudding stands beautifully on its own, but pairing it with fresh fruit such as mango slices or berries elevates the experience with a bright contrast. For a more decadent touch, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
Try serving your Vanilla Coconut Rice Pudding Recipe in pretty glass jars or vintage teacups to make it feel extra special. Layering it with fruit compote or chia seed jam creates a stunning dessert parfait that’s sure to impress guests or brighten your day.
Make Ahead and Storage
Storing Leftovers
Place any leftover pudding in an airtight container and store it in the refrigerator. It will stay fresh for about 3 to 4 days, making it easy to enjoy a quick snack or dessert throughout the week.
Freezing
While freezing is possible, the texture of rice pudding can change slightly when frozen and thawed. If you choose to freeze it, use a freezer-safe container and consume within one month. Thaw overnight in the fridge for best results.
Reheating
To warm up leftover Vanilla Coconut Rice Pudding Recipe, gently microwave or heat it on the stovetop over low heat, stirring often. You may want to add a splash of milk to return it to its silky, creamy consistency.
FAQs
Can I use any type of rice for this recipe?
While cooked white rice is most common, short-grain or medium-grain rice works best due to its starchiness, which helps achieve that creamy pudding texture.
What if I don’t have a vanilla bean?
If you don’t have a vanilla bean or paste, pure vanilla extract can be used as a substitute. Use about 2 teaspoons, but add it towards the end of cooking to preserve the flavor.
Is this recipe vegan?
The recipe is not vegan as written because it includes evaporated milk. To make a vegan version, substitute the evaporated milk with additional coconut milk or a plant-based alternative.
Can I make this pudding ahead of time?
Absolutely! This Vanilla Coconut Rice Pudding Recipe actually benefits from sitting in the fridge for a few hours as the flavors continue to develop and the texture firms up nicely.
How thick should the pudding be?
The pudding should be creamy and thick enough to hold its shape slightly, but still soft and spoonable. It will thicken more as it cools, so remove it from heat when it’s just shy of your desired consistency.
Final Thoughts
There’s something so comforting and joyful about preparing homemade Vanilla Coconut Rice Pudding Recipe. With just a few simple ingredients and a little time, you can create a dessert that feels both nostalgic and special. I hope you give it a try soon and enjoy every spoonful as much as I do!
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Vanilla Coconut Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Description
This Vanilla Coconut Rice Pudding is a creamy, comforting dessert made by simmering cooked rice in coconut milk and evaporated milk with a hint of vanilla and sugar. It offers a rich, tropical twist on classic rice pudding, perfect served chilled with a sprinkle of cinnamon for an added warm spice note.
Ingredients
Rice Mixture
- 1 & 3/4 cups cold cooked rice (lightly salted)
- 1 14-oz can coconut milk
- 1 12-oz can evaporated milk
- 1/3 cup + 2 tablespoons sugar
- Pinch of salt
- 1 vanilla bean (insides scraped out, or 1 tablespoon vanilla bean paste)
For Serving
- Cinnamon (for serving)
Instructions
- Combine Ingredients: In a medium saucepan, combine the cold cooked rice, coconut milk, evaporated milk, sugar, salt, and the scraped vanilla bean insides or vanilla bean paste. Stir thoroughly to mix all ingredients well.
- Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking and ensure even heating.
- Simmer: Once boiling, reduce the heat to medium-low and let the pudding simmer for 40 minutes. Stir every 3 to 4 minutes to avoid scorching and to help the pudding thicken evenly.
- Cool and Serve: After simmering, allow the pudding to cool to room temperature. It can then be served immediately or refrigerated thoroughly to serve cold, which enhances its flavor and texture. Before serving, sprinkle with cinnamon to taste.
Notes
- Stirring frequently during simmering is crucial to prevent the pudding from sticking to the saucepan and burning.
- Chilling the pudding in the refrigerator for several hours or overnight produces the best texture and flavor.
- The pudding can be sweetened more or less according to personal preference.
- If you can’t find vanilla beans, vanilla bean paste is a perfect substitute that delivers strong vanilla flavor.
- Use lightly salted rice to enhance the overall flavor balance of the pudding.
