Rating: 4.55 stars
67 Ratings
  • 5 star values: 49
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2

The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.

Recipe Summary

prep:
5 mins
cook:
30 mins
additional:
3 hrs
total:
3 hrs 35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.

    Advertisement
  • Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.

  • Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

  • Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.

  • Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

Nutrition Facts

361 calories; protein 8.9g; carbohydrates 39.6g; fat 19.5g; cholesterol 72.9mg; sodium 101.9mg. Full Nutrition
Advertisement

Reviews (54)

Most helpful positive review

Rating: 5 stars
07/31/2012
This recipe is excellent. I followed the instructions completely with the exception of replacing the mango topping with toasted coconut. My only issue, however, is that I felt there wasn't enough flavour. The coconut milk and vanilla extract gave it a lovely undertone but it was very mild. Next time I make it, I will be using coconut extract instead of vanilla extract, and doubling the amount to give it a stronger coconut flavour. Also, I think it would be a good idea to add a splash of rum or kahlua, and perhaps some raisins to make it a tad more authentic. Read More
(45)

Most helpful critical review

Rating: 3 stars
11/08/2012
good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice instead of jasmine and had no problems. rice did not clump and no butter was needed. I don't think the butter does anything for this and all the effort doesn't make it taste any better. Read More
(48)
67 Ratings
  • 5 star values: 49
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
11/08/2012
good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice instead of jasmine and had no problems. rice did not clump and no butter was needed. I don't think the butter does anything for this and all the effort doesn't make it taste any better. Read More
(48)
Rating: 5 stars
07/31/2012
This recipe is excellent. I followed the instructions completely with the exception of replacing the mango topping with toasted coconut. My only issue, however, is that I felt there wasn't enough flavour. The coconut milk and vanilla extract gave it a lovely undertone but it was very mild. Next time I make it, I will be using coconut extract instead of vanilla extract, and doubling the amount to give it a stronger coconut flavour. Also, I think it would be a good idea to add a splash of rum or kahlua, and perhaps some raisins to make it a tad more authentic. Read More
(45)
Rating: 5 stars
07/01/2012
This is an awesome recipe and it is such a great option for entertaining. My daughter hated rice pudding until I made this now she tells everyone about it. I made this and added a few twists of my own but anyone that wants to impress please make this. Read More
(24)
Advertisement
Rating: 5 stars
05/13/2013
I made this the lazy way just added the rice to the boiling milks then let cook approx. 20 min then followed the recipe there on out. Very good! This is a tasty and rich dessert. I had half of a can of coconut milk left and this was the perfect way to use it up. Will make again! Read More
(16)
Rating: 3 stars
09/02/2013
This was WAAAAAY too sweet for my tastes. Also my rice didn't cook all the way through so I had crunchy bits in my finished product. I DID like the the coconut milk and vanilla in this recipe though so I tried making it again starting with 1 1/2 cups of cooked rice (rather than 3/4 raw) and half the called for sugar and it was AMAZING. Perfect sweetness and consistency. Read More
(16)
Rating: 5 stars
07/08/2012
This is a great dish! I was hosting an asian-inspired dinner and decided to give this a try as the dessert.. I followed the recipe to a T except for the use of mango and 5 spice powder to garnish. Instead of these I opted for toasted coconut and it was great. My guests who seemed a little weary of the dessert when I told them what we were having said that they loved it once the had a bite! The recipe as is makes 4 small servings. Read More
(11)
Advertisement
Rating: 5 stars
09/26/2013
I would like to add to my other remarks if allowed. Some reviewers remarked on the length of time etc. I don't understand. It is as though one is making a Bechamel. Exactly the same process. But one is not dealing with a roux. The result is SO delicious. Read More
(7)
Rating: 5 stars
05/28/2013
Best rice pudding I've ever had. I served it with a generous spoonful of balsamic strawberries and my husband gobbled it up. I plan to make it again and again and even though it is stovetop recipe I found it easy to putter around the kitchen while it was cooking. Also I served it in those Asian style square dishes and it was as beautiful as it was tasty. Read More
(5)
Rating: 5 stars
02/03/2014
I tried this recipe for today's breakfast. Hubby and I love it lots!! Only we agreed to make this as special treats once a while because its richness - don't want to get heart-attack:p For daily we'll use basic recipe of rice pudding; milk rice salt sugar cinnamon and vanilla. I made some modification; using pineapple instead of mango since this season mango is still so expensive here! Other than that I use the rice called 'nasi uduk' from last night's dinner instead of cooking from zero again. The rice I used was cooked with coconut oil already plus some herbs (cloves bay leaves and salt) - it's Indonesian style so I didn't use extra coconut milk anymore.. It turned out well and soooo yummy! Still have a bowl in the fridge for tomorrow's snack or movie time..:D Read More
(5)