Vanilla Coconut Rice Pudding

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
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If you're looking for a comforting dessert with a tropical twist, this Vanilla Coconut Rice Pudding is your answer. With its creamy texture and fragrant coconut aroma, it's sure to become a favorite in your dessert repertoire. Perfect for any season, this dish is both indulgent and easy to prepare.

Ingredients for Vanilla Coconut Rice Pudding

Arborio rice is the star here, giving our pudding that creamy, risotto-like texture. Make sure to rinse it well to remove excess starch. The coconut milk adds a lush, tropical flavor and richness. We balance it with whole milk for a smooth consistency. Granulated sugar sweetens things up just right, while a pinch of salt enhances all the flavors. The vanilla extract brings warmth and depth, and a hint of ground cinnamon adds a cozy note. Unsweetened shredded coconut gives texture and a more pronounced coconut flavor. Finally, a touch of butter enriches the pudding, making it velvety smooth.

Tips & Tricks

  • Use a heavy-bottomed saucepan to prevent the rice from burning and sticking.
  • If you prefer a looser pudding, add a splash more milk towards the end of cooking.
  • Stirring frequently is key to achieving a creamy texture without lumps.

Serving Suggestions

This Vanilla Coconut Rice Pudding is versatile. Try serving it with a sprinkle of cinnamon or a handful of fresh berries for a refreshing contrast. A dollop of whipped cream or a scoop of vanilla ice cream can elevate it to a truly decadent dessert. For a tropical touch, top with toasted coconut flakes or a few slices of fresh mango.

Frequently Asked Questions

Can I use a different type of rice?
While Arborio rice is best for its creamy texture, you can use short-grain rice in a pinch, but the consistency may differ.
Is there a dairy-free option?
Yes, substitute the whole milk with almond milk or another dairy-free alternative.
How long can I store the leftovers?
Store in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of milk when reheating.

Vanilla Coconut Rice Pudding Recipe Walkthrough

Start by rinsing your Arborio rice under cold water until the water runs clear. This helps to remove excess starch and prevent the pudding from becoming too sticky. Next, combine the rice and 2 cups of water in a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 10 minutes. You want most of the water to be absorbed, but not all of it.

Now, it’s time to introduce the creaminess. Stir in the coconut milk, whole milk, granulated sugar, and a pinch of salt. Mix everything well and let it cook over medium-low heat. Stir frequently, as this prevents the rice from sticking to the bottom and ensures even cooking. In about 25 minutes, the mixture will thicken, and the rice should be tender.

Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, shredded coconut, and butter. Mix until everything is well combined and the butter has melted, making the pudding even more luscious. Let it cool slightly if you prefer it warm, or refrigerate it for a chilled version.

Why You'll Love This Recipe

  • Rich and creamy texture that feels like a warm hug.
  • Flavors of vanilla and coconut that transport you to a tropical paradise.
  • Simple ingredients that deliver a decadent treat.
  • Versatile serving options — enjoy it warm or chilled.

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

Step-by-step 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.

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