Creamy Coconut Rice Pudding with Toasted Coconut and Nutmeg
By Emma Collins
Prep
5 min
Cook
30 min
Total
35 min
Servings
4
Level
Easy
Coconut rice pudding is a dessert I frequently make to serve after dinner‚ but it can also be served cold the next day․ Arborio rice is used to thicken a coconut sauce in this recipe․ Toasted coconut and nutmeg contribute additional flavor and texture․
I use a saucepan with a thick bottom for this recipe․ Add sugar‚ and simmer the dish‚ stirring often with a silicone spatula․ Low heat keeps milk from catching at the edges of the pan․ The dish is done when milk coats the back of a spoon and rice kernels are coated with sauce and plump․
I like to use canned full-fat coconut milk in this recipe․ Canned reduced-fat coconut milk and other refrigerated coconut beverages make a pudding that's too thin․ Take the pudding off the heat slightly earlier than you prefer to prevent it from thickening while cooling․ This is useful advice if you intend to serve the pudding cold․ The rice will absorb more liquid after cooking․
Toast bread pieces in a dry pan on medium-low heat․ Transfer toasted bread pieces to a bowl․ Serve pudding in coarse ceramic bowls․ Season with nutmeg before serving․ Top with toasted coconut and finely chopped mint․
Why you'll love this recipe
- Serve it hot as a side with lasagna or cold whenever you need something from the fridge․
- Arborio rice can be used to make creamy rice dishes without eggs or cream․
- The topping takes 2 to 3 minutes to cook in a nonstick skillet․ Toasted coconut flakes are fully cooked by the time the pudding is done․
- It serves four people․ You could have pudding for dessert when making this recipe and set the rest aside for later․
- Serve it cold with coffee and cookies as an afternoon treat․
- For the large pot‚ I use a heavy saucepan and silicone spatula․ You don't need additional tools․
Ingredients
- •½ cup Arborio rice (100 g)
- •2 cans full-fat canned coconut milk (13.5 oz / 400 ml each, divided)
- •1 cup water (240 ml)
- •½ cup granulated sugar (100 g)
- •1 tsp vanilla extract
- •¼ tsp salt
- •¼ cup unsweetened coconut flakes (25 g, for garnish)
- •¼ tsp ground nutmeg (for dusting)
- •4 sprigs fresh mint (for garnish)
Instructions
- 1
Toast the unsweetened coconut flakes in a small, dry skillet over medium-low heat, stirring frequently for 2-3 minutes until fragrant and golden-brown. Transfer them straight to a small bowl to cool.
- 2
Combine the Arborio rice, water, and one can of full-fat coconut milk in a heavy-bottomed saucepan. Bring to a simmer over medium heat, reduce the heat to low, cover, and cook for 15 minutes until the rice is tender and has absorbed most of the liquid.
- 3
Uncover the saucepan and stir in the second can of coconut milk, granulated sugar, vanilla extract, and salt. Raise the heat to medium-low and cook uncovered at a gentle simmer for 10-15 minutes, stirring frequently, until thick and coating the back of a spoon.
- 4
Remove from the heat and serve warm or let cool. Ladle into bowls, then finish with ground nutmeg, toasted coconut flakes, and a fresh mint sprig.
FAQ
Nutrition (per serving)
Calories
550
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