Thick & Creamy Coconut Rice Pudding

I have a delectable use for leftover Chinese rice with this Coconut Cream Rice Pudding recipe. Adding coconut milk to this old-fashioned classic only made it better. It’s a cinch to make and doesn’t need a lot of attention. You can get it started as you cook dinner and have a heartwarming dessert ready by time you finish eating.

I used a basic rice pudding recipe from Tyler Florence swapping out some of the milk with coconut milk and sprinkling some toasted coconut flakes over top for taste and texture. Cooked rice is simmered along with a mixture of coconut and regular milk, sugar, vanilla extract, golden raisins and a little bit of butter. Cinnamon and grated lime peel are added at the end for additional flavor. You can serve it warm or chilled.

The epitome of comfort food when it comes to dessert…Rich. Creamy. Soothing. What are you waiting for?

Coconut Cream Rice Pudding

(Inspired by Tyler Florence)

3 cups Cooked Rice*(Brown or White)

1 + 1/2 cups Coconut Milk

1 + 1/2 cups Milk

2/3 cup Sugar

2 tablespoons Butter

1/2 cup Golden Raisins, chopped

1 teaspoon Vanilla Extract

Zest of 1 Lime or Lemon, grated

1 teaspoon Cinnamon, divided

3/4 cup unsweetened Coconut Flakes (optional)

1. Combine cooked rice, milk, sugar and butter in a large, heavy-bottomed saucepan. Add raisins and vanilla. Simmer for 20 minutes, stirring every few minutes. It should still be soupy. Remove from heat.

2. Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden. Remove from heat.

4. Mix lemon zest and 1/2 teaspoon of cinnamon into rice mixture.

3. Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut. Serve warm or chilled.

*This is a thick pudding – if you like it creamier cut down on the rice by a half or a third.

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Rice Pudding

Filed Under: Dessert, Rice ·

Comments

Sumiko says:

01/05/2013 at

I just made this with a large container of leftover takeout rice. Used a can of coconut milk mixed with enough regular milk to make 3 cups. My kids and husband loved it, warm from the stove. I considered leaving out the lemon zest, but I’m glad I put it in because it added a nice fresh flavor. I left out the toasted coconut since I didn’t have any. Thanks for the recipe!

- Reeni says:
  
  01/05/2013 at
  
  Thanks Sumiko! I’m happy to hear it was a hit! I love putting leftovers to good use!
  
Anonyvox says:

04/05/2012 at

Trying this right now–can’t wait until it is done!
Anonyvox recently posted..Ah, Familia!

Anonymous says:

08/20/2010 at

I made this tonight with leftover jasmine rice and it was delicious. The lemon zest gives it a fresh summer flavor. Excellent!

The Double Dipped Li says:

05/06/2010 at

This looks incredible! I've done tropical rice pudding w/ Jasmine rice, but didn't think of making it w/ coconut milk. Yum!