Coconut Milk Rice Pudding Recipe

Anne-Marie Hamel

We modified a Ricardo recipe by replacing milk and cream with canned coconut milk. Young and old will love this simple, priority allergen-free dessert.

Ingredients

  • 1 litre (4 cups) canned coconut milk
  • 125 ml (½ cup) of arborio rice or other short grain rice
  • 70 ml (1/3 cup) sugar
  • 2 teaspoons cornstarch
  • 125 ml (½ cup) canned coconut milk
  • 1 teaspoon vanilla extract (or a vanilla pod)

Preparation

  1. In a large saucepan, gently bring the coconut and rice to a boil. Cover and simmer on low heat for about 30 minutes or until rice is tender.
  2. Meanwhile, in a bowl, combine the sugar and starch. Add 1/2 cup of coconut milk and mix well with a whisk. Pour into the cooked rice mixture and bring to a boil again while stirring. Simmer 1 minute. Add the vanilla.
  3. Transfer to a bowl and cover with plastic wrap directly on the surface of the rice. Let cool and refrigerate until completely cooled. Stir before serving

Tip:

If you prefer to use a vanilla bean, cut it in half and let it steep during step # 1.

Please note:

The recipes we suggest are meant to be priority allergen free. However, it remains important to do your own nutrition labelling check for each ingredient.

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