Why You’ll Love This Recipe
- Creamy and Flavorful: The combination of full-fat coconut milk and almond milk creates a rich, creamy base, while coconut sugar adds a subtle sweetness.
- Spiced Delight: Ground cinnamon and nutmeg provide a warm, aromatic flavor profile that complements the coconut.
- Simple and Quick: With just a few ingredients and minimal preparation, this dessert comes together in under an hour.
- Customizable: Feel free to adjust the sweetness or add your favorite toppings to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 150g pudding rice
- 1 x 400ml tin full-fat coconut milk
- 250ml almond milk
- 3 tbsp coconut sugar (or light brown sugar)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the topping:
- 1 tbsp desiccated coconut, or thin shavings of fresh coconut
- 2 tsp coconut oil
- 1 ripe plantain or banana, peeled and thinly sliced
Directions
-
Cook the Rice Pudding:
- In a heavy-based saucepan, combine the pudding rice, coconut milk, almond milk, coconut sugar, ground cinnamon, and ground nutmeg.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat and let it simmer for 20-25 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency. Stir occasionally.
-
Prepare the Topping:
- While the pudding is cooking, heat a small dry frying pan over low heat.
- Add the desiccated or fresh coconut to the pan and toast for 1-2 minutes until fragrant, being careful not to burn it. Remove from heat and set aside.
- In the same pan, add the coconut oil and heat over medium heat.
- Add the sliced plantain or banana to the pan and fry for 2-3 minutes on each side until lightly caramelized.
-
Serve:
- Spoon the warm rice pudding into serving bowls.
- Top each serving with the toasted coconut and caramelized plantain or banana slices.
- Serve immediately and enjoy!
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Sweetener Options: Replace coconut sugar with maple syrup or agave nectar for a different sweetness profile.
- Fruit Additions: Add fresh berries or mango chunks for a tropical twist.
- Nuts and Seeds: Sprinkle toasted almonds, cashews, or chia seeds on top for added texture and nutrition.
Storage/Reheating
- Storage: Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of almond milk to loosen the consistency if needed. Stir occasionally until warmed through.
FAQs
Can I use a different type of rice?
While pudding rice is ideal for its creamy texture, you can substitute it with short-grain rice. Adjust the cooking time as needed to achieve the desired consistency.
Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly as it uses coconut milk and almond milk, both plant-based alternatives.
Can I make this ahead of time?
Yes, you can prepare the rice pudding in advance and store it in the refrigerator. Reheat before serving and add the toppings fresh.
How can I make this dessert spicier?
Add a pinch of ground ginger or cardamom to the rice mixture for an extra layer of warmth and spice.
Can I use a different type of milk?
Yes, you can substitute almond milk with any plant-based milk of your choice, such as oat or soy milk.
Is this dessert gluten-free?
Yes, this dessert is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.
Can I use brown rice instead of white rice?
Brown rice can be used, but it will require a longer cooking time and may result in a chewier texture. Adjust the cooking time and liquid accordingly.
How can I make this dessert sweeter?
Increase the amount of coconut sugar or add a drizzle of honey or maple syrup before serving to enhance the sweetness.
Can I add chocolate to this recipe?
Yes, stirring in some cocoa powder or chocolate chips during the cooking process can add a delightful chocolate flavor to the pudding.
How do I prevent the rice from sticking to the bottom of the pan?
Stir the mixture occasionally during cooking and ensure the heat is not too high to prevent the rice from sticking.
Conclusion
This Coconut Rice Pudding offers a delightful fusion of creamy texture and aromatic spices, making it a comforting dessert for any occasion. Its versatility allows for various adaptations to suit your taste preferences. Whether enjoyed warm or chilled, it’s a treat that’s sure to please.
Coconut Rice Pudding
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Tropical
- Diet: Vegan
Description
This Coconut Rice Pudding is a creamy and flavorful twist on the classic dessert. Infused with coconut milk, almond milk, and a touch of cinnamon and nutmeg, this dessert is both comforting and rich. Enjoy it warm or chilled, and top it with caramelized plantains or bananas for a tropical finish.
Ingredients
For the Pudding:
- 150g pudding rice
- 1 x 400ml tin full-fat coconut milk
- 250ml almond milk
- 3 tbsp coconut sugar (or light brown sugar)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the Topping:
- 1 tbsp desiccated coconut (or thin shavings of fresh coconut)
- 2 tsp coconut oil
- 1 ripe plantain or banana, peeled and thinly sliced
Instructions
1. Cook the Rice Pudding:
- In a heavy-based saucepan, combine the pudding rice, coconut milk, almond milk, coconut sugar, ground cinnamon, and ground nutmeg.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat and let it simmer for 20-25 minutes, or until the rice is tender and the mixture thickens to a creamy consistency. Stir occasionally.
2. Prepare the Topping:
- While the pudding is cooking, heat a small dry frying pan over low heat.
- Add the desiccated or fresh coconut and toast for 1-2 minutes until fragrant. Be careful not to burn it. Remove from heat and set aside.
- In the same pan, add coconut oil and heat over medium heat.
- Add the sliced plantain or banana and fry for 2-3 minutes on each side until lightly caramelized.
3. Serve:
- Spoon the warm rice pudding into serving bowls.
- Top each serving with the toasted coconut and caramelized plantain or banana slices.
- Serve immediately and enjoy!
Notes
- Sweetener Options: Swap coconut sugar with maple syrup or agave nectar for a different sweetness profile.
- Fruit Additions: Add fresh berries or mango chunks for a tropical twist.
- Nuts and Seeds: Sprinkle toasted almonds, cashews, or chia seeds on top for added texture and nutrition.
