Tropical Rice Pudding – a delicious recipe with milk, arborio rice, sugar, water, #, shredded coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the milk, sugar, rice and 2 cups water in a LARGE saucepan, stir and bring to a boil. As soon as it boils, reduce to simmer on medium heat and stir frequently (every 5 minutes or so). Cook until the mixture starts to look thick and creamy, about 30 minutes.
2
Stir in the coconut milk and continue to simmer and stir frequently. Let cook about another 10 minutes. The rice will be tender and the milk will have thickened.
3
Remove from the heat and set aside to cool -- about 20 minutes. Stir it once while cooling.
4
Place the pudding in a bowl and chill. The mixture may not be fully absorbed as yet, but it needs to sit about an hour or two.
5
Toast the shredded coconut in a saute pan. When you are ready to serve the rice pudding sprinkle the toasted coconut on top of each serving.
6
Optional -- Add additional tropical fruits for a delicious tropical dessert.
245
kcal
Calories
2
g
Fat
52
g
Carbs
5
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: 1 quart milk, 1 cup arborio rice, 1/4 cup sugar, 2 cups water, and more.
Yes, Tropical 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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