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Creamy Coconut Rice Pudding

This creamy coconut rice pudding is a delightful morning treat that brings warmth and comfort to your day. With its luscious texture and subtle sweetness, each spoonful feels indulgent yet gentle on the palate. Perfect for anyone who appreciates a soft, satisfying breakfast or dessert.
Texture: Each bite offers a velvety smoothness that melts in your mouth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 cup arborio rice use arborio rice for its creamy texture when cooked
  • 2 cups coconut milk full-fat coconut milk will yield a richer pudding
  • 1 cup water helps to soften the rice further
  • 1/4 cup sugar adjust sweetness to taste
  • 1 teaspoon vanilla extract adds depth of flavor
  • 1/4 teaspoon salt balances sweetness

Method
 

Cooking the Pudding
  1. In a medium saucepan, combine the arborio rice, coconut milk, water, sugar, vanilla extract, and salt. Stir well to combine. Bring the mixture to a gentle simmer over medium heat.
  2. Reduce the heat to low and cover the saucepan. Cook for about 25-30 minutes, stirring occasionally to prevent sticking, until the rice is tender and the pudding has thickened to a creamy consistency.
  3. If the pudding appears too thick, add a little more coconut milk or water and stir until you reach your desired creamy texture.

Notes

Texture Tips: For an even softer texture, you can cook the pudding an additional 5-10 minutes, stirring frequently. If necessary, blend a portion of the pudding with a hand blender for an ultra-smooth consistency, especially for those needing a pureed option.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding may thicken upon cooling, so simply stir in a bit of coconut milk before serving to restore its creamy texture. It's soft enough when the rice is fully tender and the mixture is smooth.