Coconut Rice Pudding (Edit recipe)

Creamy coconut rice pudding is a simple one-pot dessert. Add a little granola, and you've transformed it into breakfast. The rice is perfectly tender without being mushy. This will become a family favorite.

5 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	16 g
Carbohydrates:	57 g
Protein:	9 g
Cholesterol:	24 g
Sodium:	166 mg
Fiber:	0 g
Sugars:	4 g
Calculated for total recipe.

by The Sweet Occasion

View original recipe

Serves: 8-10

Ingredients

210 gram Arborio Rice, (1 cup)
590 gram Water, (2 1/2 cups)
590 gram Whole Milk, warm (2 1/2 cups)
382 gram Coconut Milk, unsweetened (1-13.5 oz can)
396 gram Sweetened Condensed Milk, (1-14 oz can)
1 tsp Ground Cinnamon
0.25 tsp Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium saucepan over medium-high heat, combine rice and water. Bring to a boil and reduce heat to medium-low. Simmer until most of the water has been absorbed, about 10 minutes.
Add the milk and coconut milk and simmer over medium heat, stirring constantly, until mixture is thickened and rice is soft, about 20-24 minutes.
Stir in condensed milk, cinnamon and salt and cook over low heat for 5 minutes or until mixture is thick and creamy.
Remove from heat and allow to cool to room temperature. Spoon rice pudding into bowls or glasses, top with granola and serve immediately.