Coconut milk rice pudding

Ingredients

• 190 g (1 taza)arroz integral
• 480 ml (2 tazas)agua
• 1 rajacanela en rama
• 480 ml (2 tazas)leche de coco
• 50–100 g (¼–½ taza)azúcar
• 1–1½ cucharaditascanela en polvo
• 150 g (1 taza)pasitas
• ½ cucharaditaralladura de limón

Instructions

1. 1

   Cook the rice

   Put the brown rice, 480 ml water and cinnamon stick in a saucepan over medium heat. Cover and cook until the rice is nearly ready.

2. 2

   Add the coconut

   Add the coconut milk, sugar and ground cinnamon. Turn the heat to low and cook until the sugar has dissolved completely.

3. 3

   Add the fruit

   Stir in the raisins and lemon zest.

4. 4

   Serve at room temperature

   Let the pudding come to room temperature, then serve.

What is coconut milk rice pudding?

This is a dairy-free take on Mexican-style arroz con leche, a comforting rice pudding flavoured here with coconut milk and cinnamon. Brown rice gives this version a heartier texture, while raisins add sweet, chewy bites.

The method is straightforward: cook the rice in water first, then add the coconut milk and seasonings once the grains are nearly tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 3g protein, 55g carbs, 2g fat.

The rice and sugar provide most of the carbohydrates, while coconut milk contributes fat and the rice provides a little protein. Pair a serving with fresh fruit if you would like something fresh alongside the pudding.

Choosing the coconut milk

Coconut milk: use a well-mixed product so its thicker and thinner parts are evenly combined before measuring. The recipe uses two cups, added after the rice is nearly cooked.

Sugar: the amount ranges from 50 to 100 g, so you can choose how sweet you want the pudding without changing the other ingredients.

Cook the rice gently

Covered pot: simmer the rice with the water and cinnamon stick over medium heat. Keep the lid on while it cooks so the rice can absorb the liquid.

Nearly ready: add the coconut milk when the rice is close to tender, rather than waiting until it is fully cooked. This gives it time to finish in the coconut mixture.

Dissolve the sugar

Low heat: once you add the coconut milk, sugar and ground cinnamon, reduce the heat. Stir and cook until the sugar has completely dissolved.

Keep the mixture at a gentle heat; the recipe calls for low heat at this stage, not a vigorous boil.

Finish with raisins and zest

Raisins: stir them in after the sugar has dissolved so they remain distinct in the finished pudding.

Lemon zest: half a teaspoon brings a light citrus accent alongside the cinnamon and coconut. Add it with the raisins, as directed.

Serving and timing

The stated total time is 35 minutes, though the method gives no separate timings for each cooking stage. Use the rice's tenderness and the dissolved sugar as your cues.

Serve the pudding at room temperature. It can be enjoyed on its own or alongside fresh fruit for a simple dessert plate.

Recipe notes & tips

• Stir the coconut milk before measuring so it is evenly combined.
• Choose an amount of sugar within the stated range to suit your taste.
• Keep the lid on while the rice cooks in the water.
• Turn the heat down before adding the coconut milk and sugar.
• Add the raisins and lemon zest after the sugar has dissolved.
• Allow the pudding to reach room temperature before serving.

Variations

• Extra citrus: add a little more lemon zest for a brighter finish.
• More cinnamon: use the upper end of the ground cinnamon range for a stronger spice flavour.
• Less sweet: use 50 g sugar, the lower amount listed.
• More raisins: increase the raisins for extra chewy fruit in each serving.

Common mistakes to avoid

• Adding coconut milk too soon: wait until the rice is nearly ready, as the method directs.
• Cooking the coconut mixture over high heat: turn the hob to low after adding the milk, sugar and cinnamon.
• Skipping the lid: cover the pot while the rice cooks in the water.
• Adding the raisins early: stir them in after the sugar has dissolved.
• Serving it hot: let the pudding reach room temperature before serving.

How to store

Store leftovers in a covered container in the refrigerator and use within 3 days. Reheat gently in a saucepan, stirring; add a splash of water or coconut milk if it has thickened.

Frequently asked questions