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Coconut Rice Pudding

 Coconut Rice Pudding
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
10 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1-1/2 cups uncooked medium grain rice
  • 2-1/4 cups water
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 2 cups milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup raisins
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup flaked coconut, toasted

Directions

  • In a large saucepan, combine the rice, water, brown sugar, butter,
  • cinnamon, salt and lemon peel. Bring to a boil. Reduce heat; cover
  • and simmer for 15 minutes or until rice is tender and water is
  • absorbed.
  • Stir in the milk, condensed milk, coconut milk, raisins and vanilla.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes
  • or until thick and creamy, stirring frequently. Discard cinnamon
  • sticks. Sprinkle coconut over pudding. Serve warm or chilled.
  • Yield: 10 servings.

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Coconut Rice Pudding (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 421 calories, 18 g fat (14 g saturated fat), 23 mg cholesterol, 354 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.