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Prep 5 mins
Cook 20 mins
My kids love this dairy free creamy rice pudding. It will thicken as it cools and may need to be thinned a little with water or more coconut milk. Sometimes we add dried cranberries or cherries at the beginning, they plump as they cook.
- Combine rice, coconut milk, water and sugar in saucepan.
- Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
- Take off heat, add cinnamon and vanilla.
- Enjoy warm or chilled.
I've made this recipe three times now, the first time regularly, but found it to be a little too sweet for my tastes. The second time I and left out the cinnamon and reduced the vanilla by half, but found it really needed the vanilla. Keep the vanilla! As far as the cinnamon goes, both ways are tasty, it's whatever you prefer. By the third time I felt I finally got it right (to my tastes) by adding only half the sugar, although I think I could up it to 3/4 the original amount and still be happy. BOTTOM LINE: If you like stuff sweet, keep the sugar at it's original amount, if not, reduce to taste. Thanks for posting!
Thank you for posting this! Years ago I did a riff on a coconut rice pudding recipe that used dairy, that I absolutely loved. But I'm lactose intolerant and was looking for something different. You gave me a great launching pad here! I went with your rice to liquid measurements, but like another reviewer, replaced the water with almond milk. I used honey to taste instead of sugar and added lots of spices (cinnamon, cardamom, clove, a dash of cayenne etc) and just ran with it. I toasted some almond slivers and threw those in along with some golden raisins. It thickened up nicely and is rich, creamy and exactly what I was looking for.
Great recipe but a little heavy on the sugar for my taste. I will try it again though and maybe limit the sugar to a tablespoon or so. Wish I would have taken the time to read the other reviews before jumping in as it seems many of you mention the amount of sugar making it too sweet.