Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.

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  • Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.

  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Nutrition Facts

176.2 calories; 4.8 g protein; 30.1 g carbohydrates; 8.1 mg cholesterol; 59.8 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/10/2010
I read the comments and took into mind what was mentioned. But I was attracted to the idea of how flavorful this recipe could be. So I used 1 1/2 cup of jasmine rice and used 2 cups of coconut milk and 1 cup of milk cooked and stirred over direct heat for an hour. That seem to work for me. And I did enjoy the flavors. A different kind of of spin off from Indian Keer.... Read More
(16)

Most helpful critical review

Rating: 1 stars
07/17/2009
I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes. Read More
(26)
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
05/10/2010
I read the comments and took into mind what was mentioned. But I was attracted to the idea of how flavorful this recipe could be. So I used 1 1/2 cup of jasmine rice and used 2 cups of coconut milk and 1 cup of milk cooked and stirred over direct heat for an hour. That seem to work for me. And I did enjoy the flavors. A different kind of of spin off from Indian Keer.... Read More
(16)
Rating: 1 stars
07/17/2009
I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes. Read More
(26)
Rating: 4 stars
05/10/2010
I read the comments and took into mind what was mentioned. But I was attracted to the idea of how flavorful this recipe could be. So I used 1 1/2 cup of jasmine rice and used 2 cups of coconut milk and 1 cup of milk cooked and stirred over direct heat for an hour. That seem to work for me. And I did enjoy the flavors. A different kind of of spin off from Indian Keer.... Read More
(16)
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Rating: 1 stars
07/13/2009
I shouldn't even give it the one star; I followed the directions exactly and ended up stirring for over 2 hours with the double boiler; after it STILL wasn't done I put it directly on the heat. Still not done and after over 2 hours the rice was still hard and uncooked. I'm not sure what went on here but something is wrong with this recipe!! Read More
(15)
Rating: 2 stars
04/10/2012
Boiled over inside my brand-new rice cooker and it hasn't worked the same since. Not sure if it would have tasted good since the batch was ruined... that's what the second star is for just in case it would have tasted good. Read More
(3)
Rating: 5 stars
05/21/2011
Amazing...tweaked it a bit...the best and easiest thing I have ever made Read More
(3)
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Rating: 3 stars
05/25/2012
This was OK with the modifications listed by lysis' review. But it thickened way too much kept needing to add milk while cooking. Wasn't quite flavorful enough for me but it wasn't bad. Read More
(1)
Rating: 3 stars
09/23/2015
After reading the directions and then the reviews I decided I would not use the cooking method for this recipe. I've never had any luck cooking the rice directly in the milk first (always crunchy rice). So I used 1 cup already cooked rice and 1 cup milk. I cooked directly on the heat for about 30 min. It was nice and creamy. I really liked the crunch of the toasted coconut on the pudding. However I thought the rice was too sweet with all the sugar and with sweetened coconut. I also wasn't really sold on cinnamon with the toasted coconut. I'm going to make this again but omit the cinnamon and use a little less sugar. That way the flavor of the toasted coconut will be more prominent. Read More