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
Scale
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.
