Coconut Rice Pudding – a delicious recipe with Jasmine Rice, Milk, Sugar, Heavy Cream, Unsweetened Coconut Milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse the rice in a strainer and boil in water for 4 minutes. Drain and set aside. In a heavy-bottomed saucepan, bring the milk to scalding. Add the orange peel, sugar and the drained rice. Cook over low heat, stirring often, until rice is soft.
2
Remove from the heat and discard the orange peel. Mix the cream and coconut milk into the rice. Pour the mixture into an oven proof dish. Cover and continue cooking in a 375-degree oven, stirring every 15 to 20 minutes to prevent overcooking on sides and bottom, for approximately one hour or until the rice is very soft and the mixture has thickened. Remove from oven. Uncover and stir in vanilla extract.
3
Divide the rice pudding into suitable molds or a serving dish. May be covered and refrigerated for an unmolded dessert or serve warm.
405
kcal
Calories
11
g
Fat
59
g
Carbs
4
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: 1/2 cups Jasmine Rice, 1-1/2 cup Whole Milk, 1 strip Orange Peel, 2/3 cups 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.
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