Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Cindy Demmer
Coconut Milk Rice PuddingIngredients (use vegan versions): 1 16 oz can of Coconut milk
2 cups of cooked rice (brown or white)
sweetener, your choice, enough to sweeten the milk
1 teaspoon of vanilla extract
optional:
vanilla soy milk, to pour on top the bowls of pudding
1/2 cup of coconut, to add to the recipe for variation
Directions:Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add the cooked rice and heat through. Simmer until it thickens but don't allow it to become too dry, the rice will continue to absorb the milk as it cools. Take off the heat and stir in the vanilla. Serve warm or chilled.
** We love to eat this warm for breakfast or chilled for dessert. If it becomes too dry just serve with some vanilla soy milk poured on the top.
** Sometimes I add about 1/2 a cup of grated coconut to the recipe as I'm heating up the milk and the sweetener.
Preparation time: 15 minutes
This comes out even better if you substitute reduced fat coconut milk (or do half regular, half low fat). Otherwise it is far too rich!
Archived comment by: ahelfant
This recipe is delicious. As an experiment, I made this with one-half teaspoon of almond extract in place of the vanilla extract, and it tasted so good. I also used light coconut milk, and one-half cup organic sugar. Its a very good, easy dessert.
Archived comment by: shekneequa
This is really great pudding! I took the suggestions of the earlier commenters and used light coconut milk, along with 1/2 sugar and the 1/2 cup dried coconut. I also added 1/2 tsp cardamom, 1 tsp cinnamon, and 1/2 cup raisins. Yum! Next time, I think I'll try maple syrup instead of sugar
Archived comment by: elizabee
07/28/05 - Oh my this was good! The coconut gets so nice and thick and creamy. I used brown rice and regular coconut milk and it came out so nice and rich, I wouldn't dream of using lite. (And so many health benefits in the fat) I used 2 tablespoons of xylitol, a squirt of agave syrup and then a big dripping of blackstrap molasses which made it cook sort of caramel-y. Kinda like the sauce for Suman. A dash of cinnamon also. It was a hit with everyone here.
Archived comment by: pandorra
INCREDIBLY GREAT!! I put 4 cardamom pods in with my brown rice while cooking. I also put 3 cardamom pods in the coconut milk while it was heating. I used 1/2 cup turb. sugar and added the coconut. I agree that this was amazing with the full fat milk. I think it tastes better when its warm, but that's just my preference. I tried it again with the remaining rice and soy milk (no more coconut milk in the house) and it was no where near as tasty. This is a STELLAR recipe!
Archived comment by: linaE
I made it with brown rice, reduced fat coconut milk, and unsweetened organic coconut flakes. Used a combination of honey (2 T) and brown rice syrup (3 T) to sweeten. It seemed that the brown rice just sucked up the sweet flavor the same way it does salt, so I'm sure if I made it with white rice I wouldn't have had to sweeten it so heavily! Its wonderful chilled with a sprinkling of nutmeg on top--delicious!
Archived comment by: shounen
I made this and it was very good!! I added some rum extract,coconut syrup and crushed pinapple when it was cool and it was like a Pina Colada super yummy for dessert!!
Archived comment by: mscranto
I also used rose water - a very nice touch with the cardomon - a little bit of crystalized ginger and golden raisins. I used almond milk rather than soymilk to ensure this dish didn't have a remote soy taste that so many vegan desserts do. Try it - yum!
Archived comment by: daisyw
Hi! You could make this recipe with sticky rice, and add a bit of orange rind to the coconut milk while it is boiling. (Filipinos call this recipe Biko)
Archived comment by: rhayne
WOW--FABULOUS!! This is sooooo wonderfully creamy and delicious! I did not use any flaked coconut, just the coconut milk. Spices like cinnamon, nutmeg, and cardamom make a great addition. Beware this is extremely rich, so proceed with caution!
Archived comment by: willwolf
This was delicious! I only had whole coconut milk and it was a little thick but very tasty. I added coconut and used brown rice syrup to sweeten and it was wonderful!
Archived comment by: rocketmom67
