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Three portions of rice pudding and gold spoons in a dish over a red-purple tablecloth

Easy Coconut Rice Pudding

Decadent coconut milk transforms this old-fashioned dessert.
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Course Dessert
Cuisine Canadian, Indian
Servings 4

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.