How To Make Coconut Milk Rice Pudding
Try a new dessert with this recipe for coconut milk rice pudding. It's rich, creamy, and can be made vegan by swapping just a few ingredients.
Ingredients
- 3 cup water
- 1½ cup basmati rice
- 3 cup coconut milk
- 1½ cup raw sugar
- ½ tsp sea salt
- 1 cup whole milk
- 2 eggs, beaten
- ¼ cup unsalted butter
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 15 fl oz peaches, 1 can, sliced, drained and chopped (Optional)
- 1 cup raisins, or more to taste (Optional)
Instructions
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed. This will take about 20 minutes.
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Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy. This takes 18 to 20 minutes.
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Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, for at least 2 minutes.
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Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.
Nutrition
- Sugar: 35g
- :
- Calcium: 71mg
- Calories: 489kcal
- Carbohydrates: 71g
- Cholesterol: 47mg
- Fat: 21g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 444mg
- Protein: 6g
- Saturated Fat: 17g
- Sodium: 159mg
- Trans Fat: 1g
- Vitamin A: 375IU
- Vitamin C: 4mg
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