Save I used to think rice pudding was one of those things you only ate at diners or out of tiny plastic cups. Then one rainy Sunday, I found half a can of coconut milk in my fridge and a bag of Arborio rice I'd bought for risotto and forgotten about. I threw them together without much of a plan, and the smell that filled my kitchen, toasted coconut and vanilla and something warm and sweet, made me stop scrolling on my phone and just stand there. It turned out creamy and comforting in a way I didn't expect. Now I make it whenever I need something that feels like a hug in a bowl.
The first time I made this for friends, I served it in mismatched bowls with mango slices I'd cut too thick. One of them said it reminded her of something her grandmother used to make, and another just kept scraping his spoon along the bottom. We sat at my small kitchen table longer than usual that night, and I realized how food like this doesn't need to be fancy to feel meaningful.
Ingredients
- Arborio rice: The starch in short-grain rice is what makes the pudding creamy without any eggs or cornstarch, so don't skip it for long-grain.
- Coconut milk (full-fat): This is where the richness lives. Light coconut milk will leave the pudding thin and disappointing.
- Whole milk: It balances the coconut and keeps the texture silky. You can use almond milk if you want it dairy-free, but pick unsweetened.
- Granulated sugar: Just enough sweetness to let the coconut shine without turning it into candy.
- Shredded unsweetened coconut: Toasting this transforms it from chewy flakes into something golden and aromatic.
- Vanilla extract: A little vanilla pulls everything together at the end and makes the whole thing smell like comfort.
- Ground cinnamon: Just a whisper of warmth in the background.
- Salt: A pinch wakes up all the other flavors.
- Toasted coconut flakes: Optional, but the crunch on top is worth the extra minute.
- Fresh mango or pineapple: Bright, juicy fruit cuts through the creaminess and makes it feel tropical.
Instructions
- Toast the coconut:
- Heat a dry skillet over medium and add the shredded coconut. Stir it almost constantly because it goes from golden to burnt in seconds. When it smells nutty and looks toasty, pull it off the heat.
- Combine the base:
- Pour the rice, coconut milk, whole milk, sugar, toasted coconut, salt, and cinnamon into a medium saucepan. Stir it once so nothing sticks to the bottom right away.
- Bring to a simmer:
- Turn the heat to medium and let it bubble gently, stirring now and then. You'll see the rice start to soften and the liquid thicken.
- Cook low and slow:
- Drop the heat to low and let it cook uncovered for 30 to 35 minutes, stirring frequently so the bottom doesn't scorch. If it looks too thick, splash in more milk.
- Finish with vanilla:
- Take it off the heat and stir in the vanilla. Let it sit for 5 minutes to set up a little more.
- Serve it your way:
- Spoon it into bowls warm, or chill it in the fridge for later. Top with toasted coconut flakes and fresh fruit if you have them.
Save One morning I ate this cold straight from the fridge with a handful of pineapple chunks, standing at the counter in my pajamas. It tasted even better than the night before, like the flavors had settled into themselves. I thought about how some recipes get better with a little time, and how rare it is to find something that works just as well at 7 a.m. as it does at 9 p.m.
Storing and Reheating
This pudding keeps in the fridge for up to four days in an airtight container. It will thicken as it cools, so when you reheat it, stir in a splash of milk over low heat until it loosens up again. I actually prefer it cold most of the time, but warm pudding on a chilly morning is hard to beat.
Swaps and Variations
If you want it even richer, swap the whole milk for more coconut milk and it becomes almost decadent. You can also play with the toppings, I've used toasted almonds, a drizzle of honey, even a sprinkle of cardamom once when I was feeling adventurous. Passion fruit pulp is incredible on top if you can find it.
What to Do If It Gets Too Thick
Sometimes the pudding tightens up more than you planned, especially if you let it sit. Don't panic. Just warm it gently on the stove with a little extra milk, stirring until it looks creamy again. It's forgiving that way.
- Add liquid slowly so you don't overshoot and make it soupy.
- Taste as you go and adjust the sweetness if needed.
- If you're serving it cold, remember it will firm up even more in the fridge.
Save This is the kind of recipe that doesn't ask much from you but gives back more than you'd think. Make it once, and it'll become one of those things you turn to when you need something simple and satisfying.
Recipe Questions & Answers
- → What type of rice works best?
Short-grain rice like Arborio yields a creamy texture ideal for this dish, but other short-grain varieties can also be used.
- → Can I substitute the milk used in cooking?
Yes, using unsweetened almond milk instead of whole milk creates a dairy-free variation without compromising creaminess.
- → Why is the coconut toasted separately?
Toasting shredded coconut before adding it enhances its flavor and aroma, adding a toasty, nutty depth to the dish.
- → How do I achieve the perfect pudding consistency?
Cook the mixture uncovered and stir frequently; add more milk if needed to keep it creamy without becoming too thick.
- → What toppings complement this dish?
Toasted coconut flakes and fresh tropical fruits like mango or pineapple add texture and brightness as toppings.
- → Is this suitable for gluten-free diets?
Yes, as long as all ingredients, especially rice and flavorings, are verified gluten-free.