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This creamy coconut and rice pudding is just the thing for a feel-good sweet treat the whole gang will love. You get that cozy coconut flavor mixed with smooth, soft rice. Eat it warm to feel snug or chill it for a cool, tasty snack.
I stumbled on this dish while traveling across Southeast Asia. Over time, I tweaked it at home. Now, every time I put it on, the smell of coconut takes over the kitchen—and my kids rush in, calling dibs on the wooden spoon.
Effortless Ingredients
- More syrup or honey to top it off: drizzle over the finished treat if you like it extra sweet
- Any fruit you’re into: berries or mango work really well
- Shredded coconut for topping: gives you that fun pop of texture
- 15 ml orange blossom water: brings a subtle, high-end note
- A pinch of sea salt: about 1/8 teaspoon, just enough to lift all the flavors
- 60 ml maple syrup, honey, or sugar—your call: maple brings a mellow, caramel-like finish
- 750 ml coconut milk: get a rich one with lots of coconut for full flavor
- 120 g sushi or short grain rice: short grains make this extra creamy, just what you want
Simple Step-by-Step Directions
- Time to Serve:
- Scoop your pudding into heat-safe mugs or bowls. Pile on shredded coconut, some fruit, and pour over maple syrup or honey if you want more sweetness. Enjoy it warm, or stick it in the fridge to cool down before digging in.
- Cook Gently:
- Pop the lid on and let everything simmer on low for about 20 minutes. Stir it now and then so the rice doesn't get stuck to the bottom. When it’s done, most of the milk will be soaked up but it'll still look a little loose—that’s okay, it'll set up as it cools.
- Add Everything In:
- Dump the rice, sweetener, salt, and orange blossom water right into the pot. Stir so everything's mixed and cooks evenly.
- Warm Up the Coconut Milk:
- Pour the coconut milk into a big pot on medium-high. Heat it until it's almost boiling but not quite—keep it warm, not bubbling, so it stays creamy.
Orange blossom water is that special thing that takes a regular pudding into wow territory. The first time I tossed it in, it was just to see how it’d go, but now I never skip it. Its sweet, floral scent always reminds me of wandering through sun-soaked Mediterranean towns.
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Storage and Make-Ahead
This rice pudding stays great in the fridge for up to 4 days if you stick it in a sealed container. It’ll keep thickening and get creamier every day—makes it perfect to prep before dinners or get-togethers. If it gets too solid, just add a splash of coconut milk or plain milk and stir until it loosens up.
Tasty Twists & Swaps
No orange blossom water? Vanilla or some citrus zest will work in a pinch. If you want it vegan, just stick with maple syrup or plain sugar and skip the honey. You can use jasmine, basmati, or even brown rice for a chewier, fiber-rich option—just remember you might need extra milk and to cook it longer.
Topping Ideas & Serving Looks
Want to dress it up? Try topping with fresh berries, chopped mango, crushed pistachios, or pieces of dark chocolate. Sprinkle cinnamon or ground cardamom for a festive feel. You can layer the pudding and fruit into clear glasses for a showy dessert that looks as good as it tastes.
Frequently Asked Questions
- → What type of rice works best for this dish?
For the best creamy result, go for sushi rice or short-grain rice.
- → Can I swap the orange blossom water?
Absolutely! Use vanilla extract or lemon zest for a different twist.
- → How do I store it?
Keep it in an airtight container in the fridge for up to 3 days.
- → What toppings can I add?
Try fresh fruit, shredded coconut, or a drizzle of maple syrup to enhance the flavors.
- → Can I adjust the sweetness?
Yes, feel free to add maple syrup, honey, or sugar to taste.