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Coconut Rice Pudding

North American · 45 min · Easy · 4 servings

Coconut Rice Pudding

Short-grain rice simmered slowly in coconut milk until it collapses into something thick, creamy and barely sweet, scented with cinnamon and vanilla.

~490 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Start the pudding

    ⏱ 5 min

    Put the rice, coconut milk, plant milk, ground cinnamon and salt in a heavy pot and bring to a gentle simmer, stirring to stop the rice settling on the bottom.

  2. 2

    Simmer slowly

    ⏱ 35 min

    Cook on the lowest heat, stirring often, until the rice is completely soft and the liquid has thickened around it. It should still look slightly loose — it sets considerably as it cools.

  3. 3

    Sweeten

    Take off the heat and stir in the maple syrup and vanilla. Sweetening at the end rather than the start stops the sugars catching on the base of the pot.

  4. 4

    Serve

    Spoon into bowls and top with the berries if using. Good warm now, or cold from the fridge tomorrow.

Notes

Low heat and frequent stirring — rice pudding catches and scorches the moment you stop paying attention. Loosen leftovers with a splash of plant milk when reheating; it thickens overnight into something almost sliceable.

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