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Coconut Milk Rice Pudding

Rated as 4.56 out of 5 Stars
56k

"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."
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Ingredients

3 h 35 m servings 361
Original recipe yields 4 servings

Directions

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  1. Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 361 calories; 19.5 39.6 8.9 73 102 Full nutrition

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Reviews

Read all reviews 43
  1. 52 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 eno...

Most helpful critical review

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 ins...

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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 ins...

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 eno...

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 ...

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...

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,...

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 gar...

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...

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 dail...

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 reci...