A friend was recently traveling through Asia, posting glorious food porn pictures. It reminded me that I hadn’t made coconut milk rice pudding in a while. So living vicariously, I made it and it is as good as I remember.
It takes some time to simmer down and achieve its pudding consistency, but what I like about this recipe is that it’s largely hands off.
Do you ever get brave and try recipes posted on packages (think cereal boxes, flour bags, etc.)? In this case, I had saved the recipe for rice pudding printed on the bag of jasmine rice many years ago. Over time I’ve made modifications, but the general idea remains the same.
Arliano Update (Aggiornamento Arliano):
We’ve spent the last couple of weeks nesting, with me arranging art and adjusting to the new oven and induction stovetop, and Tom fiddling with electronics. It feels good to be largely done with this phase of the renovation. But before we can close out this chapter, the correct spiral staircase parts arrive in early April, and then their construction can be completed. Hopefully no one will break their neck using the incomplete stairs in the meantime. Workers returned this week to finish up the apartment downstairs where we had been living for over a year. They need to swap out all the bathroom fixtures, hang new lights, and finish up the plaster around the new windows, and then paint all the walls.
In gardening news, spring has arrived, and I’ve started the tomato seedlings. This year I’m trying my luck with “Costoluto Genovese” tomatoes, which are supposed to be more disease resistant than traditional Ox Heart or San Marzano varieties. We took a trip to the local garden supply store and stocked up on all sorts of goodies including replacement trees for black figs and a type of apricot, which didn’t make it over the winter, along with some items to amend the clay-based soil. I’ve already been nagging our “tractor guy” to come plow the field, but we’re in line with other like-minded folks.
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Coconut Milk Rice Pudding
Ingredients
- 1/2 cup jasmine rice
- 2 cups whole milk
- 1 can (14 ounces) coconut milk NOTE: use regular coconut milk for cooking, not coconut milk labeled for desserts, which has extra sugar added)
- 1/3 cup regular granulated sugar
- 1/2 teaspoon vanilla
- Pinch of kosher or sea salt (not iodized table salt)
- 1/4 cup raisins or chopped dried fruit of your choice (optional)
- 1/8 teaspoon ground cinnamon or cardamom (optional)
Directions
- Rinse the rice thoroughly several times and then place the drained rice in a 2-quart sauce pan
- Add the milk, coconut milk, and salt to the pan with the rice and whisk thoroughly. Be sure to use a rubber spatula to get all the coconut milk out of the can.
- Bring this mixture to a boil and then reduce the heat to a low simmer. Simmer for approximately 1 hour uncovered or until the rice is fully cooked and it has the consistency of a thick pudding. Stir frequently to avoid scorching on the bottom of the pan
- Add the sugar, raisins, vanilla, and cinnamon or cardamom (if using) and mix thoroughly. Cook for another 5 minutes and then transfer the rice pudding into individual serving bowls. Place the bowls into the refrigerator covered with plastic wrap for at least one hour
Greg Nelson Cooks 
This is a keeper! I remember rice pudding from my childhood and am always looking for variations on it. Can you foresee any problems with using all coconut milk, or a combination of coconut and some other plant-based milk, to make it dairy-free?
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All coconut milk would be too rich and not enough liquid, but using a plant or grain-based milk instead of dairy should be fine. Please let me know what you do!
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