Coconut Milk Rice Pudding

22 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    3 h 35 m
Chef John
Recipe by  Chef John

“The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
  2. Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
  3. Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  4. Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
  5. Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

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Reviews (22)

Rate This Recipe
SilviaAna
25

SilviaAna

This recipe is excellent. I followed the instructions completely with the exception of replacing the mango topping with toasted coconut. My only issue, however, is that I felt there wasn't enough flavour. The coconut milk and vanilla extract gave it a lovely undertone but it was very mild. Next time I make it, I will be using coconut extract instead of vanilla extract, and doubling the amount to give it a stronger coconut flavour. Also, I think it would be a good idea to add a splash of rum or kahlua, and perhaps some raisins to make it a tad more authentic.

veriia
21

veriia

good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice instead of jasmine and had no problems. rice did not clump and no butter was needed. I don't think the butter does anything for this and all the effort doesn't make it taste any better.

morganrai
19

morganrai

This is an awesome recipe and it is such a great option for entertaining. My daughter hated rice pudding until I made this now she tells everyone about it. I made this and added a few twists of my own but anyone that wants to impress please make this.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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