We think there's something so comforting about warm rice pudding. Rice is one of our favorite things, after all, and pair it with some really good milk and some vanilla bean and we're in hog heaven. But if you're looking for a step up from the classic version, our Coconut Rice Pudding is a must. We like ours served hot with a little extra milk poured on top.
- 1 14 oz can coconut milk
- 4 cups organic whole milk
- 1/2 cup sugar
- 1/2 cup sweetened flaked coconut
- 1 cup long grain rice (like jasmine)
- 3/4 teaspoon salt
- 1 vanilla bean with seeds scraped or 2 tsp vanilla extract
- Coconut chips and ground pistachios
Combine coconut milk, whole milk, sugar, coconut, rice, salt, and vanilla bean in a large saucepan. Bring to a simmer and then lower heat to keep at a low simmer, stirring occasionally. Cover partially and cook until liquid is absorbed and rice is plump (about 45 minutes), stirring occasionally and making sure mixture does not stick to the bottom of the pan.
Serve with coconut chips and ground pistachios on top. For another variation, try fresh mango on top for a take on the Thai dessert of sticky rice and mango.