Rice pudding is a simple sweet or savoury dish found in many parts of the world. Within each culture and country, recipes will vary tremendously, from cooking methods to ingredients. We’ve based our rice pudding on a classic English-style of recipe, and have replaced the cream with coconut milk. Using a vanilla pod adds a subtle flavour (the pod is removed before serving). Top the rice pudding with homemade or ready-made jam.
Tips for making rice pudding.
- The best rice for rice pudding is Arborio rice. What is Arborio rice? Also used in risotto, Arborio rice is a high-starch and short-grain rice. The starch makes dishes extra-creamy.
- Don’t rinse the rice – the starch on the grains helps to thicken the pudding.
- You won’t scorch the rice pudding as long as you keep the temperature low. Raising the heat does not make the cooking process faster.
Easy Coconut Rice Pudding
Decadent coconut milk transforms this old-fashioned dessert.
Ingredients
- 3 cups whole milk
- 1 400mL can coconut milk
- ½ cup granulated sugar
- 1 vanilla bean split lengthwise
- ¼ tsp ground cardamom
- 1 cup Arborio rice
- 2 tbsp butter
- pinch kosher salt
- ¼ cup chunky plum jam or apricot jam
Instructions
- In heavy-bottomed pot, stir together whole milk, coconut milk and sugar over medium heat. Scrape seeds from vanilla bean; add seeds and pod to milk along with cardamom and rice.
- Bring milk mixture to a simmer (when small bubbles appear around the edge), stir, then reduce heat to low. Cover and cook, stirring occasionally, until rice is just tender, 20 minutes.
- Uncover and cook, stirring occasionally, until rice is very tender, thickened and creamy and liquid is absorbed, 10 to 15 more minutes. Remove from heat. Discard vanilla pod, then stir in butter and salt; cover and let rest 10 minutes.
- Serve warm, at room temperature or chilled and topped with plum jam.
Notes
Don’t rinse the rice – the starch on the grains helps to thicken the pudding.
