Vanilla Coconut Rice Pudding

A creamy and rich rice pudding infused with vanilla and coconut flavors, perfect for a tropical twist on a classic dessert. This easy-to-make dessert is gluten-free, making it suitable for a range of dietary needs.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 cup Arborio rice

2 cups water

1 can (14 oz) coconut milk

1 cup whole milk

1/2 cup granulated sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 cup unsweetened shredded coconut

2 tbsp butter

Instructions

1. Rinse Arborio rice under cold water until the water runs clear.

2. In a medium saucepan, combine rice and water. Bring to a boil over medium-high heat.

3. Reduce heat to low, cover, and simmer for 10 minutes until most of the water is absorbed.

4. Add coconut milk, whole milk, sugar, and salt. Stir well to combine.

5. Cook over medium-low heat, stirring frequently, until the mixture thickens and the rice is tender, about 25 minutes.

6. Remove from heat and stir in vanilla extract, ground cinnamon, shredded coconut, and butter until well mixed.

7. Let the pudding cool slightly before serving warm or refrigerate for a chilled option.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the pudding in a microwave-safe bowl and heat in 20-second intervals, stirring in between until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.