This coconut milk rice pudding is easy to make for a comforting treat. I like to add peaches and raisins but you can add fresh berries or mango instead.
Ingredients
- water: 3 cups
- ½ cups basmati rice: 1 piece
- coconut milk: 3 cups
- ½ cups raw sugar: 1 piece
- sea salt: 0.5 tsp
- whole milk: 1 cup
- eggs: 2 piece (beaten)
- unsalted butter: 0.25 cup
- vanilla extract: 1 Tbsp
- ground cinnamon: 2 tsp
- ground nutmeg: 1 tsp
- peaches: 1 can (chopped, 15 ounce can, sliced, optional)
- raisins: 1 cup (to taste, optional)
Metric Conversion
Stages of cooking
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
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Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
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Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.
