Jasmine Rice Pudding with Toasted Coconut

corinnegeary 0

"Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold."


1 h 40 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  2. Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
  3. Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
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  1. 7 Ratings


I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to ...

I read the comments and took into mind what was mentioned. But I was attracted to the idea of how flavorful this recipe could be. So I used 1 1/2 cup of jasmine rice and used 2 cups of coconut m...

I shouldn't even give it the one star; I followed the directions exactly, and ended up stirring for over 2 hours with the double boiler; after it STILL wasn't done, I put it directly on the heat...

Boiled over inside my brand-new rice cooker and it hasn't worked the same since. Not sure if it would have tasted good since the batch was ruined... that's what the second star is for, just in c...

Amazing...tweaked it a bit...the best and easiest thing I have ever made

This was OK with the modifications listed by lysis' review. But it thickened way too much, kept needing to add milk while cooking. Wasn't quite flavorful enough for me, but it wasn't bad.