Coconut Rice Pudding (dairy-free/vegan)
- Yield: 2 large, 3 medium, or 4 small servings
Ingredients
- 2/3 cup [130 g] short or medium grain rice
- 4 cups [960 g] unsweetened coconut milk beverage*
- 1/4 cup [50 g] sugar (or to taste)
- 1 pinch salt
- 1 egg, whisked (completely optional)
- Optional toppings: toasted coconut flakes and/or mango slices
Instructions
- Combine the rice and coconut milk in a small dutch oven or large, wide saucepan**. Bring to a simmer over medium heat, stirring frequently with a flat wooden or silicone spatula.
- Once it comes to a simmer, gradually reduce the heat to low or medium-low to maintain a simmer for about 25 minutes, stirring occasionally, until the rice breaks down and the whole thing thickens significantly. Scrape the bottom of the pot as you stir with your flat spatula to make sure it does not scorch.
- Once it has thickened, stir in the sugar and salt, to taste. If using the egg, whisk one spoonful at a time of the rice pudding into the egg until you’ve added about 1/2 cup.*** Then pour the egg mixture into the pot and immediately whisk together. Continue to whisk over low heat until bubbles break the surface, and then remove from heat.
- Spoon into small bowls. Serve hot or chilled, topping it with mango and/or toasted coconut right before serving.
Notes
* This is the kind that comes in a carton and is meant to be poured over cereal, not the kind that comes in a can and is meant to be simmered in a Thai curry. 4 cups is the same as a 32 fl oz or 1 quart carton.
** If your pot/saucepan is narrow, it may take longer for your rice pudding to thicken (evaporation is one thing that makes it thicken, and liquid evaporates more slowly from a narrow pot).
*** If you don’t feel like bothering with tempering, you can get away with slowly drizzling the egg in. Keep the rice pudding moving with the whisk in one hand, gradually pouring in a thin stream of the egg with the other hand. Don’t let it stop moving. It will not be as perfect and streak-free, but this is the way I make it when I’m just cooking for myself (and how I make it in the video for this post). If you’re making it for guests, you might want to go the extra mile and temper it. To be fair, it does take like 30 extra seconds.
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Find it online: https://cardamomandtea.com/90891/coconut-rice-pudding/