Coconut Milk Rice Pudding – a delicious recipe with Grain White Rice, fluid Coconut Milk, Water, Vanilla Beans, Vanilla, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium-sized saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover the pan and bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice. Remove from heat.
2
Add the vanilla extract, cinnamon and agave nectar and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.
3
If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving. If you prefer your rice pudding cold (like I do), transfer the rice pudding to a bowl and place it in the refrigerator to chill completely-about 30 minutes to 1 hour. You can also speed up the chilling process by placing the rice pudding in the freezer.
4
This rice pudding lasts up to 1 week in a sealed container in the refrigerator.
684
kcal
Calories
10
g
Fat
70
g
Carbs
13
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 7 ingredients. The key ingredients include: 1 cup Long Grain White Rice, 13-5/8 ounces, fluid Coconut Milk (Full Fat If Preferred), 2 cups Water, 4 whole Vanilla Beans, Split In Half Lengthwise With Seeds Scraped Out, 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.
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