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- 1 cup jasmine rice - 2 cans (13.5 oz each) full-fat coconut milk - 3 cups water I love using jasmine rice for this pudding. Its fragrant aroma adds a lovely touch. Full-fat coconut milk gives a rich, creamy texture. The rice absorbs the milk, making it so comforting. You need three cups of water to cook the rice just right. - 1/2 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon For sweetness, I use half a cup of granulated sugar. You can adjust this based on your taste. A teaspoon of pure vanilla extract adds depth. I also love adding a half teaspoon of ground cinnamon for warmth. These flavorings make the pudding truly special. - Fresh mango slices - Toasted coconut flakes Toppings can elevate your dish. Fresh mango slices bring a bright, fruity flavor. Toasted coconut flakes add a nice crunch. These toppings make your pudding pop! For the full recipe, check out the Coconut Dream Rice Pudding. You will enjoy making this treat! Start by combining 1 cup of jasmine rice, 3 cups of water, and 1/4 teaspoon of fine sea salt in a medium saucepan. Bring this mixture to a boil over medium-high heat. Stir it often to stop the rice from sticking. Once it boils, reduce the heat to low. Cover the saucepan with a tight lid and let it simmer for 15 to 20 minutes. Check the rice from time to time. You want it tender and for all the water to be absorbed. After the rice is cooked, pour in 2 cans of full-fat coconut milk. Add in 1/2 cup of granulated sugar, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of ground cinnamon. Stir gently to mix all the ingredients well. Turn the heat back to medium. Cook the mixture while stirring often. This helps prevent sticking at the bottom. Continue cooking for about 10 to 15 minutes until the pudding thickens to your liking. Once your pudding is thick, remove the saucepan from the heat. Let it cool a bit; it will thicken more as it cools. You can serve the pudding warm or chilled. For a lovely touch, top it with fresh mango slices and toasted coconut flakes. Presentation Tips: For a fancy look, serve the rice pudding in small bowls or ramekins. Drizzle a little extra coconut milk on top, and add a mint leaf for color. For the full recipe, check out the Coconut Dream Rice Pudding! To get that creamy, dreamy texture, stirring is key. I always stir the rice as it cooks. This stops the rice from sticking to the bottom. Stir it gently but often. If you want a thicker pudding, cook it a bit longer. For a creamier feel, take it off the heat sooner. You can add fun flavors to your pudding! Try a pinch of nutmeg or cardamom for warmth. Almond or coconut extracts can bring out that tropical vibe. You can also toss in fruits while cooking. Bananas, pineapple, or even berries work great. They add sweetness and a pop of color. Serve the pudding warm for a cozy treat. It’s also nice chilled, especially on hot days. For gatherings, think of fun presentation ideas. Use cute bowls or glasses. Top each one with fresh mango and toasted coconut. A mint leaf adds a bright touch. This makes your dish stand out and taste even better! {{image_4}} You can make this coconut milk rice pudding fit many diets. For a vegan option, swap the granulated sugar for alternatives like maple syrup or agave nectar. These sweeteners add a nice flavor and keep the pudding plant-based. If gluten is a concern, you can rest easy. This pudding is naturally gluten-free. Just ensure that any added ingredients, like toppings, are also gluten-free. This way, everyone can enjoy this creamy treat without worry. To change up the flavor, try different types of rice. Arborio rice, often used in risotto, makes a creamier pudding. The starch in arborio rice gives your pudding a rich texture. You can also infuse the pudding with flavors. Adding citrus zest, like lemon or lime, brightens the dish. Spices like nutmeg or cardamom can add warmth and depth. Experiment with what you like best to find your perfect combination. Coconut pudding has many international versions. For a Thai-style variation, add pandan leaves while cooking for a unique flavor. You can also use coconut cream to make it extra rich. Fusion ideas are fun too. Try adding chocolate for a dessert inspired by both Asian and Western flavors. You can even use matcha for a green tea twist. Each variation can give this dish a new life, so feel free to get creative! For the full recipe, check out the Coconut Dream Rice Pudding. It’s a great starting point for all these variations. To keep your coconut milk rice pudding fresh, store it in the fridge. Use an airtight container. This helps maintain its creamy texture and flavor. Allow the pudding to cool before sealing it in. This step prevents moisture buildup inside the container. Your pudding lasts about 4 to 5 days in the fridge. If you want to keep it longer, you can freeze it. To freeze, use freezer-safe containers. Leave some space at the top, as the pudding expands when frozen. It can last for up to 2 months in the freezer. Reheat your pudding gently to keep it smooth. Use a saucepan over low heat. Stir it often to prevent sticking. You can also add a splash of coconut milk to refresh it. This step brings back its creamy goodness. If you prefer, you can use the microwave. Heat in short bursts, stirring in between. Enjoy your comforting treat warm or chilled! What can I substitute for jasmine rice in this recipe? You can use Arborio rice or even short-grain rice. These types will give a creamy texture. Jasmine rice has a lovely aroma and stickiness, but other options also work well. How do I know when the rice pudding is done? The rice pudding is done when it thickens to your liking. It should have a rich, creamy feel. Stir it occasionally and keep an eye on the thickness as it cooks. Can I use light coconut milk instead of full-fat? Yes, you can use light coconut milk. However, it may not be as creamy. Full-fat coconut milk gives the pudding a rich taste and texture. Alternatives for granulated sugar You can use honey, maple syrup, or coconut sugar. Each sweetener changes the flavor slightly. Adjust the amount based on your taste. Is coconut milk rice pudding served warm or cold? You can serve it warm or cold. Many people enjoy it warm for a comforting treat. Others prefer it chilled, especially on a hot day. Can I make this ahead of time? Absolutely! You can make the pudding a day in advance. Just store it in the fridge. Stir well before serving for the best texture. You can find the full recipe at the beginning of the article. This article shared how to make a delicious coconut rice pudding with simple steps. You learned about key ingredients, cooking techniques, and flavor ideas. We also explored storage tips to keep it fresh. Remember, you can customize this dish to fit your taste. Enjoy serving it warm or cold, topped with fruits or nuts. Now it's your turn to create this tasty treat. Dive in and have fun making your own coconut rice pudding!

Coconut Milk Rice Pudding

Indulge in a tropical delight with this Coconut Dream Rice Pudding! Creamy and rich, this easy recipe combines jasmine rice, full-fat coconut milk, and a hint of cinnamon to create a luscious dessert. Top it off with fresh mango slices and toasted coconut flakes for the perfect treat. Ready to satisfy your sweet tooth? Click through to explore the full recipe and experience this deliciously creamy dessert at home!
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Ingredients
  

1 cup jasmine rice

2 cans (13.5 oz each) full-fat coconut milk

3 cups water

1/2 cup granulated sugar (adjust based on your sweetness preference)

1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

Fresh mango slices, for topping

Toasted coconut flakes, for garnish

Instructions
 

In a medium saucepan, combine the jasmine rice, water, and fine sea salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

    Once boiling, reduce the heat to low. Cover the saucepan with a tight-fitting lid and allow the rice to simmer for 15-20 minutes. Check the rice periodically until it is tender and all of the water has been absorbed.

      After the rice is cooked, pour in the coconut milk, followed by the sugar, pure vanilla extract, and ground cinnamon. Stir gently to combine all ingredients thoroughly.

        Increase the heat back to medium and cook the mixture, stirring frequently to prevent it from sticking to the bottom of the saucepan. Continue cooking for about 10-15 minutes, or until the pudding thickens to your preferred consistency.

          Once thickened, remove the saucepan from heat. Allow the pudding to cool slightly; it will continue to thicken as it cools.

            Serve the pudding warm or chilled, topped with luscious fresh mango slices and a generous sprinkle of toasted coconut flakes for added texture and flavor.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                - Presentation Tips: For an elegant touch, serve the rice pudding in individual bowls or ramekins. Garnish each portion with an additional drizzle of coconut milk and a mint leaf for a pop of color.