One dessert that I am secretly in love with…pudding. Chocolate, vanilla, tapioca, banana. I just love how it is such a simple, comforting dessert. Now I’m not talking about the boxed powder stuff that you mix with milk and it magically gets thick. No, no, no. I’m talking about homemade, from scratch pudding. It’s made with only a few ingredients so there is no reason you can’t make it yourself. It may not be instant, but it’s so worth the time it takes to make!
The other night I got this craving for rice pudding. Not sure where it came from, but I just had to give in. I cooked up some white rice with a mixture of So Delicious unsweetened coconut milk, as well as vanilla coconut milk. A little organic sugar, a little shredded coconut. The result was a beautiful bowl of warm, creamy coconut rice pudding. The sprinkling of toasted coconut (one of my favorite toppings) added a little crunch and more depth to the coconut flavor. Simple and comforting is the best way to describe this coconut rice pudding. It just warms the soul.
- 1 1/2 cups, plus 1/2 cup So Delicious Dairy Free unsweetened coconut milk
- 1 cup So Delicious Dairy Free unsweetened vanilla coconut milk
- 3/4 cup short-grain white rice
- 1/4 cup organic cane sugar
- 1/4 cup shredded coconut
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons toasted coconut, for garnish*
- In medium saucepan, combine 1 1/2 cups unsweetened coconut milk with 1 cup vanilla coconut milk, rice, sugar, coconut and salt.
- Bring to a boil, then turn down heat to low and simmer uncovered. Occasionally stir as the rice absorbs the milk and becomes tender, about 25-30 minutes.
- When most of milk is absorbed and the rice is cooked, remove from heat. Pour in the vanilla extract and 1/2 cup of the remaining unsweetened coconut milk. Add more coconut milk until you've reached the desired consistency (pudding will thicken as it sits).
- Top pudding with toasted coconut and serve warm. op with toasted coconut.
- Cover and refrigerate leftover pudding. When you reheat rice pudding, you may need to add a bit more coconut milk.
Oh this looks soo good. I'll try this min my pressure cooker, since this is the only reliable method I use to cook rice.
Sarah in CA
This looks completely amazing. How is it cold?
I loved it cold! It also reheats very well, I just needed to add a bit more coconut milk.
Do you think I can substitute the coconut milk for almond milk?
I haven't tried it with almond milk, but I'm sure it would work just as well. Let me know how it turns out!
could you use arborio rice in this recipe?
I made this with So Delicious Coconut Nog instead of the coconut milk and sugar, and it came out amazing! I would add a little more liquid and cook it down more (I love mushy rice), but at 25 minutes, the rice came out tender, but still slightly firm (I guess you could say al dente??) YUM!! Thanks for the great recipe!
What a great idea to make it with the coconut nog!
sounds yummy, going to try it, i use coconut and almond milks anyway.
Brown rice? 🙂
looking for a great easy vegan soy or almond chocolate pudding that is old school creamy and not thick like eating blended chocolate "tofu" ( if u know what i mean ) this rice pudding seems similar to the style of recipe in need. thanks.
chelsea mckell says
I agree with arubafirina – BROWN rice! 🙂
simple mama says
what about coconut sugar instead of cane sugar?
Would this work in a rice cooker?
gfe--gluten free easily says
I've featured this recipe on All Gluten-Free Desserts … All the Time and shared the link on my gfe Facebook page. Folks are understandably quite excited about it! 🙂
Thanks so much for being a featured contributor on AGFD!
Thank you for sharing my recipe, Shirley!
The InTolerant Chef ™ says
This does look lovely, such comfort food indeed!
Rice pudding is a tradition in my family so I was happy to stumble upon this recipe. I made it last night and it was fantastic!
Mel :) says
You have outdone yourself again, Sarah! I made this for breakfast this morning, and everyone loves it. Adding the shredded coconut is such a genius idea! 🙂 we topped ours with cinnamon instead of the toasted coconut, and it is just perfect.
I'm so glad you liked it, Mel! It really is such a tasty treat!
Audrey @ GlutenFreeVeganLove says
Hi Sarah. This recipe looks yummy. I make rice porridge (and other grain porridges) with non-dairy milk quite frequently. I've never tried using whole rice though (I use crushed rice so it comes out creamy). And I was always under the impression rice pudding is an overnight affair, and I don't have patience for overnight things 🙂 , though it used to be one of my favorite desserts back in my dairy-filled days. This looks really good though! I'll definitely give it a try in the next day or two.