This was given to my mother by her best friend, who at her core is a southern lady. You never forget the taste, which is both savory and sweet. You can put it on anything, including grilled cheese or scrambled eggs.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 4 cups canned coconut milk, shaken
- ¼ cup cane sugar
- 1 teaspoon vanilla extract
- 1 cup long grain white rice
Instructions
- Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
- Spoon into small serving dishes. Serve warm or place in refrigerator to chill.
- If you are short on coconut milk, you can always use a bit of milk or cream to make up for it. Or just be sure to pick up 3 cans of coconut milk.
- If your pudding is too thick it won’t taste as good. If this happens, heat in the microwave for 20 to 30 seconds.
Reviews
Cool
I love coconut and I love rice pudding. But I didn’t really care enough for this to make it again. Being of Mexican heritage, I guess maybe I am used to Mexican Arroz con Leche, which is different to this recipe.
This is one of those recipes that you look at; see that it consists of only a few simple ingredients; and wonder: ” can it really be that good?” And the answer to that question is a resounding “YES!!” Wow, this rice pudding is delicious! It’s creamy, coconut-y, and so easy to make! I only made 3 servings of the recipe, to allow for only using 1 can of light coconut milk (which gave me about 1 3/4 cups of liquid), and made up the extra 1/4 cup needed with unsweetened almond milk. I also added a pinch of salt, but other than that–kept it as-is. The cook time was perfect. Just make sure you stir the rice quite frequently or it will stick to the bottom of the pan. It was also exceptional when served with some toasted coconut and almonds on top. I will most definitely be making this again—thank you for the recipe!