Community Pick
Dairy Free Coconut Rice Pudding
"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."
photo by Indi T.
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
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6
ingredients
- 118.29 ml basmati rice, rinsed
- 473.18 ml light coconut milk
- 473.18 ml water
- 118.29 ml sugar
- 4.92 ml cinnamon
- 4.92 ml vanilla extract
directions
- 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.
Questions & Replies
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Reviews
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This was great. I used half the amount of sugar and it was still more than sweet enough. At the end, I mashed up two bananas and stirred it through, added a couple of big pinches of shredded coconut and it made a beautiful banana and coconut rice pudding. Next time we will add blueberries instead.
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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. -
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.
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Tweaks
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I noticed that some people said this was not thick enough, so I used less liquid (a combination of coconut milk and almond milk). I also bought a few different brands of coconut milk to see if there was a difference, and there really was. Some brands were thick and creamy and others were so watery they tasted like, well, water. Using the creamier coconut milk combined with almond milk (but 1/2 as much as the original recipe would have called for) made it thick and creamy. I also agree with a reviewer who thought the original recipe was too sweet, and I added 1/2 the sugar and that was plenty sweet. I also left out the vanilla because I wanted the coconut flavor to stand out more. After it cooled, I folded in chopped peaches. It was delicious! -
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.
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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.
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This recipe is great and sooooo easy !!!! I make it with jasmine rice and vanilla Silk soymilk instead of coconut. I add raisins and eat it for breakfast !
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4 3/4 stars. DH and I liked this a lot. Its an excellent dairy free type creamy rice pudding. My coconut milk was thin but I still needed all the water called for, though I was hesitant to add it all at first. I used honey in place of the sugar but not as much as called for. I added some ground cardamom one time and a little bit of rose water with additional ground cardamom sprinkled on top. I didnt use any vanilla that time. It turned out light coconut flavoured with honey and a hint of rose and lovely cardamom flavouring. I made this again with double the amount of alcohol free vanilla, honey in a lesser amount but I would reduce it even more next time and a little cinnamon sprinkled on top which was very good as well. We ate it both times warm for breakfast.
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RECIPE SUBMITTED BY
I enjoy cooking and baking for my family, especially holidays. My favorite cookbook is The complete Cooking Light Cookbook, I also love the William Sonoma collection of cookbooks. I have a large collection of other cookbooks, including many Italian and dessert cookbooks.
If I had a month off, no responsibilities, I would vacation in the Sonoma Valley and take cooking instructional courses and tour the Napa Valley, Sonoma, and San Francisco.
