creamy-coconut-milk-rice-pudding

Creamy Coconut Milk Rice Pudding

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
awakenedone
Recipe by  awakenedone

“This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the 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 butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

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Reviews (2)

Rate This Recipe
ozbean
2

ozbean

Very easy to make. I cut the sugar and butter in half, it was still very rich and plenty sweet. I reduced nutmeg to half a teaspoon and the spices were perfect for me, but I like my recipes a bit heavy on cinnamon, but it does overpower the coconut taste a bit. I slowly added one cup of the hot rice mixture to the eggs, and then added the eggs/rice mix back into the main dish. I will make this again. Thanks

hyacinth69
0

hyacinth69

I used regular sugar and the 1 1/2 C may have been a 1/4 cup too much. But husband loved it and that's what matters!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 72.2 g
  • 23%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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