Description
A delicious and creamy coconut rice pudding made with jasmine rice and served with whipped cream and toasted coconut.
Ingredients
Scale
- 2 cups cooked Jasmine rice
- 13 ounces canned full-fat coconut milk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup milk or additional coconut milk
- 1 large egg
- 1 tablespoon butter
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (optional) sweetened shredded coconut (for serving)
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.
- In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn’t have to come to a simmer again; the heat of the pudding just needs to cook the egg.
- Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with the optional cinnamon whipped cream and toasted coconut. Each serving is about ⅔ cup.
- Place the heavy cream in a chilled bowl. Beat on high with an electric mixer until the cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.
- Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly browned.
Notes
- This pudding can be made a day in advance and stored in the refrigerator. Reheat gently before serving.
- Adjust the sweetness to your preference by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: ⅔ cup
- Calories: 320
- Sugar: 14g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg