Coconut Rice Pudding – a delicious recipe with long grain white rice, salt, almond milk, sugar, cinnamon, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Add rice and 2 cups of water to a small saucepan and bring to a boil.
2
2. Drop heat to low and simmer for around 20 minutes or until the water is gone.
3
3. Remove from heat and cover.
4
4. In another saucepan, combine almond-coconut milk, sugar, and spices.
5
5. Whisk together over medium low heat until the sugar is fully dissolved and the spices are blended into the milk. This only takes around 5 minutes.
6
6. Add the cooked rice to the pan and stir. Continue to cook on medium low for about 10 minutes longer, stirring frequently, until the mixture is thickened and creamy.
7
7. Add the raisins and coconut.
8
8. Cook another 2-5 minutes over medium low heat then remove and serve. I also like to chill it and eat it cold. That's personal preference, though.
864
kcal
Calories
53
g
Fat
83
g
Carbs
25
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup long grain white rice, 1/4 tsp salt, 1 3/4 cups almond milk-coconut milk blend such as from Almond Breeze (I prefer the unsweetened vanilla), 6 tbsp sugar, and more.
Yes, Coconut 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
