Creamy Coconut Rice Pudding

$To make creamy coconut rice pudding, you will need some simple ingredients. Here’s what to gather: - 1 cup Arborio rice - 2 cups coconut milk - 1 cup almond milk (or any milk of your choice) - 1/2 cup sugar - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/4 teaspoon ground cinnamon - Fresh mango slices (for topping) - Toasted coconut flakes (for garnish) Arborio rice is key for that creamy texture. Its short grains absorb liquid well. Coconut milk adds rich, tropical flavor while almond milk lightens the dish. Sugar sweetens the pudding just right. A pinch of salt enhances all the flavors. Vanilla extract gives it a lovely aroma. Ground cinnamon adds warmth and spice. For toppings, fresh mango slices bring brightness and a juicy bite. Toasted coconut flakes give a nice crunch. Together, these ingredients create a delightful dessert that is easy to make and full of flavor. Enjoy crafting this sweet treat! {{ingredient_image_1}} First, rinse the Arborio rice. Place it in a fine-mesh sieve. Run cold water over it until the water runs clear. This step removes excess starch. Clean rice helps the pudding stay creamy. Next, combine the rinsed rice with other ingredients. In a medium saucepan, add the rice, coconut milk, almond milk, sugar, and salt. Mix all the ingredients well. This blend is what makes the pudding rich and tasty. Now, it’s time to bring the mixture to a gentle boil. Turn the heat to medium. Stir occasionally to keep the rice from sticking to the pan. You will see bubbles forming around the edges. Once it starts to boil, reduce the heat to low. Cover the saucepan with a lid. Simmer for about 20 to 25 minutes. Remember to stir often. This keeps the rice creamy and prevents it from burning. When the rice is tender, take the saucepan off the heat. Stir in the vanilla extract and ground cinnamon. These flavors will elevate your pudding. Let it sit covered for 5 more minutes. This helps the pudding thicken even more. Serve the rice pudding warm or chilled. Use individual bowls for a nice touch. Top with fresh mango slices and a sprinkle of toasted coconut flakes. These garnishes add a fun pop of color and texture. Enjoy your creamy coconut rice pudding! To make your pudding creamy, stirring is key. Stir often while cooking. This helps the rice release its starch, which gives the pudding its rich texture. Keep the heat low once it boils. If it cooks too fast, it might stick or burn. You can add spices like nutmeg or cardamom for a twist. They add warmth and depth. If you want less sugar, try honey or maple syrup. These sweeteners blend well with coconut flavor. Garnish your pudding with fresh mango slices. They add freshness and a pop of color. You can also sprinkle toasted coconut flakes on top. This gives a nice crunch. Serve with a side of berries for a fruity touch. Pro Tips Rinse the Rice: Always rinse Arborio rice under cold water to remove excess starch, which helps prevent the pudding from becoming too gummy. Stir Frequently: Stir the rice pudding frequently while it simmers to prevent it from sticking to the bottom of the saucepan and ensure even cooking. Flavor Variations: Try adding a pinch of nutmeg or a splash of coconut extract for additional depth of flavor in your rice pudding. Serving Suggestions: For a delightful touch, serve your rice pudding with a drizzle of honey or a sprinkle of chopped nuts along with the mango and toasted coconut. {{image_2}} You can easily swap the almond milk for any non-dairy milk. Options include oat, soy, or rice milk. Each brings its unique flavor and texture. Coconut milk gives a rich taste, while almond milk keeps it light. Mixing two types of milk can add depth to your pudding. For a creamier dish, use more coconut milk. Don’t stop with mango! You can add ripe bananas, pineapple, or passion fruit for a fruity kick. Chopped nuts like almonds or cashews bring a nice crunch. You can even fold in dark chocolate chunks for a sweet surprise. Each fruit or nut adds a new layer to your pudding. Want a vegan option? Just use non-dairy milk and skip the sugar if needed. Maple syrup or agave can sweeten your dish. For those avoiding gluten, this recipe is naturally gluten-free. Always check labels on your ingredients to ensure they fit your dietary needs. Enjoy a tasty treat that works for everyone! To keep your creamy coconut rice pudding fresh, use airtight containers. Glass containers work well, but plastic ones are fine too. Make sure to leave a little space at the top. This helps prevent spills. Store the pudding in the fridge. It stays good for about 3 to 4 days. Always let it cool down first before sealing. When it’s time to enjoy your leftovers, you can reheat them in a few ways. The microwave is quick and easy. Place the pudding in a bowl and cover it with a damp paper towel. Heat it in short bursts to avoid overheating. Stir in between heating for even warmth. You can also use a saucepan on low heat. Add a splash of coconut milk or almond milk. This keeps it creamy. Stir often to avoid sticking. Enjoy your dessert warm or chilled, just as you like! Coconut rice pudding lasts about four to five days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. If you notice any changes in smell or color, it’s time to toss it. Yes, you can make this dessert ahead of time. Prepare it a day or two before serving. Just store it in the fridge. When ready to serve, you can warm it up or enjoy it cold. If it seems thick, add a splash of milk to loosen it up. If you don't have Arborio rice, you can use jasmine or sushi rice. Both types work well and give a creamy texture. You can also try short-grain rice for a similar outcome. Each option will add a unique flavor to your pudding. You learned how to make a creamy coconut rice pudding. We covered key ingredients, cooking steps, and helpful tips. Whether you choose fresh mango or nuts, there are many ways to customize it. Remember to store leftovers properly and follow reheating tips for the best texture. With these insights, you can enjoy a delicious treat anytime. Experiment with flavors and enjoy!$

Creamy Coconut Rice Pudding

A deliciously creamy rice pudding made with coconut milk and almond milk, topped with fresh mango and toasted coconut flakes.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

1 cup Arborio rice
2 cups coconut milk
1 cup almond milk
1 2 sugar
1 4 teaspoon salt
1 teaspoon vanilla extract
1 4 teaspoon ground cinnamon
to taste Fresh mango slices
to taste Toasted coconut flakes

Instructions

Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, coconut milk, almond milk, sugar, and salt. Bring it to a gentle boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to low and cover the saucepan. Simmer for about 20 to 25 minutes, stirring frequently to prevent sticking, until the rice is creamy and tender.
Remove the saucepan from heat and stir in the vanilla extract and ground cinnamon. Allow it to sit covered for an additional 5 minutes to thicken further.
Serve the rice pudding warm or chilled in individual bowls, topped with fresh mango slices and a sprinkle of toasted coconut flakes for added texture.

Notes

Serve warm or chilled for a delightful treat.

Keyword coconut, dessert, mango, rice pudding