Description
This dairy-free coconut milk rice pudding is a comforting dessert that combines short-grain rice with a creamy coconut base, sweetened with maple syrup and flavored with vanilla and cinnamon.
Ingredients
Scale
- 1 cup short-grain rice
- 1 can (13.5 ounces / about 400 ml) full-fat coconut milk
- 2 cups water
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cinnamon, for serving (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, maple syrup, vanilla extract, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer.
- Cook for about 25–30 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
- Remove from heat and let it sit for a few minutes to thicken further.
- Serve warm or chilled, topped with a sprinkle of cinnamon if desired.
Notes
This pudding is calorie- and fat-dense because it uses full-fat canned coconut milk; for a lighter option, refer to the substitutions in the recipe section.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Coconut-Based
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0.6g
- Protein: 5.5g
- Cholesterol: 0mg