Coconut Rice Pudding
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.
Ingredients
- 210 gram210 gram210 gram Arborio Rice, (1 cup)
- 590 gram590 gram590 gram Water, (2 1/2 cups)
- 590 gram590 gram590 gram Whole Milk, warm (2 1/2 cups)
- 382 gram382 gram382 gram Coconut Milk, unsweetened (1-13.5 oz can)
- 396 gram396 gram396 gram Sweetened Condensed Milk, (1-14 oz can)
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 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.
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About This Recipe
Egg Free Gluten Free Nightshade Free Nut Free Other Pescetarian Shellfish Free VegetarianRecommended for You
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