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Creamy coconut rice pudding

7
Points®
Total Time
53 min
Prep
20 min
Cook
33 min
Serves
8
Difficulty
Easy
Make this pudding as plain or as fancy as you like. It’s delicious on its own, with the mango and coconut topping we suggest, or with any fresh fruit topping.

Ingredients

Water

3 cup(s)

Uncooked white rice

1 cup(s), long grain

Cinnamon stick

1 item(s), (1-inch)

2% reduced fat milk

2 cup(s)

Canned unsweetened light coconut milk

1 cup(s)

Packed light brown sugar

2 Tbsp

Table salt

¼ tsp

Vanilla extract

½ tsp

Lime zest

½ tsp, grated

Mango

1 large, peeled and cut into 1/2-inch cubes

Unsweetened shredded coconut

4 Tbsp, toasted

Instructions

  1. 1 Combine water, rice, and cinnamon stick in medium heavy- bottomed saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, until rice is tender, 15–18 minutes. Drain; discard cinnamon stick.
  2. 2 Return rice to saucepan; add milk, coconut milk, brown sugar, and salt. Bring to simmer over medium heat. Reduce heat to low and simmer, stirring often, until pudding is thick and creamy, about 15 minutes. Remove from heat and stir in vanilla and lime zest.
  3. 3 Spoon evenly into 6 bowls and top evenly with mango and coconut. Serve warm, at room temperature, or chilled.
  4. Serving size: (generous 1/2 cup pudding, about 1/4 cup mango, and 1/2 tablespoon coconut flakes)

Notes

If you’re serving the pudding chilled, you may want to stir in some additional milk to thin it, since the pudding does thicken as it cools.

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