Best 2 Simple Coconut Rice Pudding Recipes

Coconut rice pudding is a simple yet delightful dessert that combines the creamy richness of coconut milk with the fluffy texture of rice. This classic dish is a staple in many cultures and can be enjoyed as a sweet treat or a comforting snack. Whether you're a seasoned chef or a culinary novice, creating a delicious coconut rice pudding at home is a rewarding experience. With a few simple ingredients and easy-to-follow steps, you can indulge in this creamy and flavorful dessert that is sure to satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING

Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
Remove from oven and cool on rack.
Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
VARIATIONS:.
1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
2. BASIC RICE PUDDING.
Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
3.RICE AND RAISIN CUSTARD.
Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
4. SUGAR FREE CUSTARD.
FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
5. FRUITED RICE CUSTARD.
FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
MAY GOD WATCH OVER YOU.

SIMPLE COCONUT RICE PUDDING

Simple Coconut Rice Pudding image

Coconut rice pudding is a popular dessert in the Caribbean. It's so popular that it is sometimes served for BREAKFAST! My kind of people! Here's a simple recipe for a tasty, creamy coconut rice pudding that starts with cooked rice.

Provided by Elmotoo

Categories Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups cooked rice (unsalted, cold)
3 cups whole milk
1/2 cup unsweetened coconut milk (shaken)
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon coconut extract
toasted coconut flakes (to garnish) (optional)

Steps:

Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
Bring to a simmer, uncovered, over moderate heat.
Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
Stir in the coconut extract and let simmer for one more minute.
Serve the rice pudding immediately in dessert cups, while still warm.

Tips:

For a creamier pudding, use full-fat coconut milk. You can also use a mixture of coconut milk and regular milk.
If you don't have basmati rice, you can use another type of long-grain rice, such as jasmine rice or Texmati rice.
To make the pudding ahead of time, cook it according to the recipe and then let it cool completely. Store the pudding in an airtight container in the refrigerator for up to 3 days.
When you're ready to serve the pudding, reheat it over low heat until it's warmed through. You can also microwave the pudding on high power for 30 seconds at a time, stirring in between, until it's heated through.
Serve the pudding warm or cold, topped with your favorite toppings, such as fresh fruit, toasted coconut, or whipped cream.

Conclusion:

This simple coconut rice pudding is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It's a great way to use up leftover rice, and it's also a good source of fiber and healthy fats. Serve it warm or cold, topped with your favorite toppings, and enjoy!

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