Coconut Rice Pudding

Name: Coconut Rice Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 cup jasmine rice, rinsed; 1 can full-fat coconut milk; 2 cups water; 1/4 cup granulated sugar; 1/4 tsp ground nutmeg; 1 tsp vanilla extract; 1/4 tsp fine salt; 1/4 cup unsweetened coconut flakes, toasted

A creamy dessert made with simmered jasmine rice, rich coconut milk, and warm spices.

40 minEasyServes 4340 cal/serving

West AfricanDessertStovetopVeganVegetarianGluten-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup jasmine rice, rinsed
1 can full-fat coconut milk
2 cups water
1/4 cup granulated sugar
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp fine salt
1/4 cup unsweetened coconut flakes, toasted

Instructions

1

Combine 1 cup rinsed jasmine rice, 2 cups water, 1 can full-fat coconut milk, and 1/4 tsp fine salt in a medium saucepan over medium-high heat.
2

Bring the mixture to a boil, then reduce heat to low and cover tightly.
3

Simmer for 20 minutes until the grains are soft and thick.
4

Stir in 1/4 cup granulated sugar, 1/4 tsp ground nutmeg, and 1 tsp vanilla extract until fully dissolved.
5

Cook uncovered for 5 minutes, stirring continuously until creamy.
6

Remove from heat and top with 1/4 cup toasted unsweetened coconut flakes before serving.

Questions

How long does Coconut Rice Pudding keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Coconut Rice Pudding?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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