Coconut Milk Rice Pudding Recipe

Name: Coconut Milk Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons milk; 1 egg yolk; 2 3/4 cups milk; 1 cup coconut milk; 1 tablespoon butter; 1/3 cup Arborio rice; 1/4 cup white sugar; salt to taste; 1/8 teaspoon vanilla extract; 1/4 cup finely diced mango; 1 pinch Chinese five-spice powder

Servings: persons

2 tablespoons milk
1 egg yolk
2 3/4 cups milk
1 cup coconut milk
1 tablespoon butter
1/3 cup Arborio rice
1/4 cup white sugar
salt to taste
1/8 teaspoon vanilla extract
1/4 cup finely diced mango
1 pinch Chinese five-spice powder

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.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons milk, 1 egg yolk, 2 3/4 cups milk, 1 cup coconut milk, and more.

Yes, Coconut Milk 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.

Coconut Milk Rice Pudding

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