Coconut Rice Pudding

Coconut rice pudding is an easy, creamy dessert that's a snap to make.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 41

Total Time 46

Servings servings

Calories 422kcal

Combine the milk, coconut milk, granulated sugar, and salt in a medium saucepan.
4 cups milk, 13 ounce can unsweetened coconut milk, 3/4 cup granulated sugar, Pinch salt
Bring the mixture to a boil. Keep an eye on it so it doesn’t boil over.
Stir in the rice and allow it to simmer over medium-low heat until the rice is tender, about 30 minutes.
3/4 cup uncooked basmati rice
In a small mixing bowl, whisk the egg and egg yolk.
1 large egg, 1 egg yolk
While constantly whisking, add about ½ a cup of the warm rice mixture to the egg to temper the egg.
Pour the egg mixture into the pot.
Whisk until the rice mixture comes to a boil and thickens, about 1-2 minutes.
Remove from the heat and stir in the vanilla.
1/2 teaspoon vanilla extract
Let the pudding cool to room temperature.
Serve warm or transfer to an air-tight container and place it into the fridge until ready to serve.

Vanilla: You can use all vanilla extract or part vanilla extract, part coconut extract for more coconut flavor.
Nutrition values are estimates.