Coconut Brown Rice Pudding – a delicious recipe with light coconut milk, milk, short-grain brown rice, salt, sugar, suggestion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat.
2
Reduce the heat so the liquid simmers very gently.
3
Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
4
Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls.
5
Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
6
To serve, top with brown sugar, banana, and a scoop of ice cream.
7
Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetned with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.
374
kcal
Calories
8
g
Fat
65
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (13 1/2-ounce) cans light coconut milk, 3 1/4 cups milk, 3/4 cup short-grain brown rice, 1/4 teaspoon fine salt, and more.
Yes, Coconut Brown Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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