Coconut Rice Pudding
This is a simple stovetop preparation that rewards patience. By simmering the rice directly in the coconut milk rather than water, each grain absorbs the fat and flavor, creating a dense, velvety texture.
Full fat matters here.
Avoid low-fat or 'lite' coconut milk; the high fat content is required to emulsify the starches into a thick pudding. Use a heavy-bottomed pot to prevent the bottom from scorching as the sugars concentrate.
- Heavy-bottomed saucepan
- Silicone spatula
- Measuring cups
What goes in.
- 1 cupmedium-grain white rice
- 2 cans (13.5 oz each)full-fat coconut milk
- 1/2 cupgranulated sugar
- 1/2 tspkosher salt
- 1 tspvanilla extract
Constant agitation
Stir the pot frequently as it nears completion. The friction helps release the rice starch into the coconut milk, which is the only way to achieve a thick, cohesive pudding without adding thickeners.
The method.
Combine ingredients
In your saucepan, combine the rice, coconut milk, sugar, and salt. Stir well to ensure the sugar is dissolved.
Bring to a simmer
Place over medium heat. Once it reaches a gentle simmer, turn the heat to low. Cover the pan partially.
Slow cook
Cook for 25 to 30 minutes, stirring every five minutes to keep the bottom clear. The rice should be tender and the liquid reduced by half.
Finish and set
Remove from heat when the texture is thick and creamy. Stir in the vanilla extract. Transfer to a bowl and let it rest for 10 minutes to finish thickening.
Other turns to take.
Citrus Infused
Add a wide strip of lime zest while the rice simmers, removing it before serving to brighten the richness.
Toasted Texture
Fold in a handful of toasted coconut flakes just before serving to add a crisp contrast to the soft rice.
When it doesn't go to plan.
If the pudding becomes too stiff after cooling, stir in a splash of warm water or more coconut milk to loosen it.
Watch the heat carefully; coconut milk burns quickly at the bottom of the pot if the burner is too high.
Using medium-grain rice is essential; long-grain rice will remain too separate, while short-grain can become overly gummy.
The ones that keep coming up.
Can I use leftover cooked rice?
Yes, simmer 2 cups of cooked rice with 1 can of coconut milk and sugar until thickened, usually about 10 minutes.
How do I know when it is thick enough?
Dip a spoon in; if the pudding leaves a heavy, opaque coating that doesn't slide off immediately, it is ready.
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