This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.

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  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.

  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Cook's Notes:

I use raw sugar which gives the pudding a slight tan color. Replace raw sugar with 1 cup of white sugar if you prefer the white texture of the pudding. You can even use agave nectar in place of sugar for a healthier alternative if the darker color appeals to you. Also omit the spices and sprinkle on top of served pudding instead and even use all coconut milk or even almond milk if you like. You can also add strawberries, blueberries, and even mango for a variety of fruit toppings!

Pudding can also be served cold. Refrigerate pudding for 3 hours and fold in fruit before serving.

Nutrition Facts

487 calories; protein 6.4g 13% DV; carbohydrates 72.2g 23% DV; fat 21.4g 33% DV; cholesterol 51.8mg 17% DV; sodium 138.4mg 6% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2014
Very easy to make. I cut the sugar and butter in half it was still very rich and plenty sweet. I reduced nutmeg to half a teaspoon and the spices were perfect for me but I like my recipes a bit heavy on cinnamon but it does overpower the coconut taste a bit. I slowly added one cup of the hot rice mixture to the eggs and then added the eggs/rice mix back into the main dish. I will make this again. Thanks Read More
(16)

Most helpful critical review

Rating: 3 stars
08/15/2018
Very good flavor, except it didn’t set up like a pudding after chilling it. The consistency was loose. I agree with others that the sugar could be reduced. Also, for aesthetics, I like my rice pudding to look white and then add cinnamon on top. Adding vanilla, cinnamon makes the pudding turn brown. Read More
(1)
34 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/27/2014
Very easy to make. I cut the sugar and butter in half it was still very rich and plenty sweet. I reduced nutmeg to half a teaspoon and the spices were perfect for me but I like my recipes a bit heavy on cinnamon but it does overpower the coconut taste a bit. I slowly added one cup of the hot rice mixture to the eggs and then added the eggs/rice mix back into the main dish. I will make this again. Thanks Read More
(16)
Rating: 5 stars
08/08/2014
This is sooo good! I made a few changes some out of necessity and some because I wanted to experiment. I didnt have basmati rice so I substituted arborio instead. I wasn't sure how I would like the cinnamon on the pudding (can't stand the taste of nutmeg so that was a no brainer to leave it out lol) so instead I left it out and exchanged the vanilla for half coconut extract and half rum extract. Once it started to cool down I added some very well drained crushed pineapple to the pudding. It was like a Pina Colada flavor. Would for sure make it that way again! Read More
(8)
Rating: 5 stars
07/10/2014
One caution! If you want the coconut flavor ADD THE CINNAMON TO TASTE! Same goes for the nutmeg and vanilla. The only change I made was scaling back the nutmeg to about 1/2 tsp but I wished it had coconut flavor. Read More
(5)
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Rating: 5 stars
05/18/2014
This rice pudding is amazing. I had to make some changes because I didn't have some of the ingredients. I didn't have whole milk (or cream) so I left out the sugar and added a can of sweetened condensed milk at the beginning and probably about 1/2 c. of 1% milk at the end of the cooking time. I also added a little bit more coconut milk but not much and some chopped Pink Lady apples. I didn't try it but I'd be willing to bet that some chopped cinnamon and sugar almonds would make an amazing addition as well. Read More
(3)
Rating: 5 stars
06/29/2014
Very versatile recipe quick and easy to make. Delicious! I used half coconut milk half almond milk and left out the eggs. Will definitely be making this again! SO GOOD I just Had to add a photo:) P.S - It is quite sweet I personally love it that way but if you prefer a less sweet rice pudding you may want to cut out some of the sugar:) Read More
(3)
Rating: 5 stars
06/27/2016
This was fantastic. Best ever. I didn't use the coconut milk though and put in an extra stick of butter. I didn't have all the rice on hand so I used lentils to fill it out. Other than that exactly as the recipe dictated. Read More
(2)
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Rating: 4 stars
07/14/2019
Very tasty, but as others have said, 1.5c of sugar seemed like a lot for 3 cups of rice. Others have said they cut the sugar in half, but I thought maybe that was overkill, so I cut down to 1c, which is cutting by 1/3. And that was 3/4 cup turbinado sugar with 1/4c white sugar, because I thought I might not care for all turbinado. It's borderline too sweet, so next time I make it I'll indeed cut back to 3/4c. Also, a quarter-cup of butter seemed like a lot, so I used only 3T and it tastes fine. For the spices I went with only 1T cinnamon and 1t nutmeg, and that was plenty for my taste. To me, rice pudding HAS to have raisins, but I didn't want to just add them at the end like the recipe says, which wouldn't give them much time to plump up, so I added them when there were 5 minutes left of the 18-20 minute boiling period. That gave them that 5 minutes, plus the 2 minutes after adding the milk & eggs, plus the time for the pudding to cool down, and that seemed to be about right. Read More
(2)
Rating: 5 stars
11/17/2016
Made an account just to praise this recipe! I made this in my rice cooker and it came out perfect (you need to keep an eye on it though). I omitted the nutmeg and only used half the cinnamon as I was afraid of losing the other flavors in there. The raw sugar adds an extra dimension. I will surely be serving this at this winter's holiday potluck. The perfect combination of exotic (because of the coconut) and traditional (because of the raw sugar and the cinnamon). Read More
(2)
Rating: 2 stars
07/21/2016
I dunno. Not very creamy and just boring tasting. Read More
(1)
Rating: 3 stars
08/15/2018
Very good flavor, except it didn’t set up like a pudding after chilling it. The consistency was loose. I agree with others that the sugar could be reduced. Also, for aesthetics, I like my rice pudding to look white and then add cinnamon on top. Adding vanilla, cinnamon makes the pudding turn brown. Read More
(1)