Making your own classic coconut rice pudding is super simple. It does require patience to achieve this creamy coconut rice pudding but the end result will be oh so-delish!
Prep Time: 40 MIN Yield: 4
- 13.5 Oz coconut milk
- 2 1/2 cups whole milk
- 1 tsp vanilla extract
- 1/2 cup broken rice
- 1/2 tsp salt
- 1/2 cup toasted coconut flakes
- 2 tbsp butter
- 1/4 cup sugar
In a saucepan, add the coconut milk along with the whole milk and let it warm for 5 minutes under low heat.
In another pan, melt the butter then add the broken rice, pre-washed. Stir for 2 minutes under medium heat.
Start adding about 1/4 of the milk and stir, letting the milk get absorbed by the rice. Continue to slowly add the milk while stirring. Let it simmer for about 20 minutes while frequently stirring to prevent the rice from sticking to the bottom of the pan.
Add the salt, sugar, and vanilla extract. Stir and let it simmer for 10 more minutes. You can let it simmer for more if you’d like the rice to be more tender.
Serve, let it cool down first or directly add the toasted coconut flakes while still warm.