Rice Pudding Made 4 Ways: Coconut Milk
Traditionally rice pudding is made with white rice and cow’s milk. Try the original version made with far-free cow’s milk, or experiment with the soy milk, coconut milk or almond milk versions.
- 2 1/2 cups unsweetened coconut milk
- 1/3 cup white rice
- 1/8 tsp salt
- 1 egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 2 tablespoons honey
- ¼ cup shredded unsweetened coconut
- Bring milk, rice and salt to a simmer over medium high heat, stirring constantly.
- Reduce heat to low, simmer uncovered stirring occasionally until the rice is cooked through, about 20-25 minutes.
- Whisk egg with a fork until smooth and the yolk and white are combined. Stir in 2 tablespoons of hot rice mixture, whisking constantly with the fork until smooth.
- Stir the egg into the saucepan and continue to simmer over low heat for another 5-10 minutes until thickened.
- Remove pudding from the heat and stir in the vanilla, cinnamon, honey and shredded coconut.
- Continue to stir occasionally for the next 10 minutes to allow the steam to escape.
- Serve warm, or pour pudding into a glass dish and store covered in the refrigerator.
|Serving Size 1/2 cup|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8g|
|Saturated Fat 7g||35%|
|Total Carbohydrate 22g||7%|
|Dietary Fiber 2g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|