Dairy Free Coconut Rice Pudding

chicklet's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ½ cup basmati rice , rinsed
• 2 cups light coconut milk
• 2 cups water
• ½ cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Combine rice, coconut milk, water and sugar in saucepan.
2. Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
3. Take off heat, add cinnamon and vanilla.
4. Enjoy warm or chilled.

Reviews

[Gina*S]

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.

[momaloma]

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.

[razzintaz]

Ok I did not love this recipe. We did not use the cinnamon, as we wanted the coconut flavor to come through. I do not have basmati so I used a short grain rice. Instead of just vanilla, I used both real coconut extract and real vanilla extract. This turned out watery. Next time I will add an egg by tempering it after the rice has cooked for 20 minutes, temper the egg with 1/3 cup of the pudding, then adding to the pot and cooking an additional 2 minutes. I hope that helps give it some depth.