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Creamy Coconut Milk Rice Pudding
Prep
10 mins
Cook
45 mins
Servings
10
Difficulty
Medium
This creamy coconut milk rice pudding is one of my favorite desserts to make when I want something comforting but not too complicated. The beauty of this recipe is that it comes together in under an hour, making it perfect for weeknight dinners or unexpected guests. Coconut milk gives it that luxurious, tropical creaminess while also providing healthy fats that support heart health. The combination of warm spices like cinnamon and nutmeg transforms simple rice into something truly special, and you probably have most of these ingredients in your pantry already. Whether you stick with the classic version or add peaches and raisins for extra sweetness, this pudding never disappoints.
Ella x
Ingredients
- 33 cups water
- 11 ½ cups basmati rice
- 33 cups coconut milk
- 11 ½ cups raw sugar
- ½ teaspoon sea salt½ teaspoon sea salt
- 11 cup whole milk
- 22 eggs, beaten
- ¼ cup unsalted butter¼ cup unsalted butter
- 11 tablespoon vanilla extract
- 22 teaspoons ground cinnamon
- 11 teaspoon ground nutmeg
- 11 (15 ounce) can sliced peaches, drained and chopped (optional)
- 11 cup raisins, or more to taste (optional)
Detail level
Instructions
- 1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- 2
Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
- 3
Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.
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