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Coconut Brown Rice Pudding

Annabelle Breakey; Randy Mon
Yield Makes 8 servings (serving size: 1/2 cup)
This is our brown rice take on classic coconut sticky rice. The long cooking time yields an unctuous sauce that clings to the spoon. We love it with the tang of dried apricots on top, but feel free to customize it with fresh tropical fruit (mango is particularly tasty) or berries. Prep and Cook Time: about 2 1/4 hours. Notes: Brown sweet rice has a very short grain and is sold at many specialty grocery stores. We like Lundberg Family Farms' sweet rice ( for stores). You can use short-grain brown rice in place of brown sweet rice, but the result is a thicker, less silken pudding.


  • 3 cans light coconut milk
  • 1 cup brown sweet rice (see Notes)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup diced dried apricots (optional)

Nutrition Information

  • calories 227
  • caloriesfromfat 33 %
  • protein 4 g
  • fat 8.4 g
  • satfat 4.9 g
  • carbohydrate 38 g
  • fiber 1 g
  • sodium 184 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a heavy-bottomed 3-qt. saucepan over medium heat, bring coconut milk, rice, sugar, and salt to a gentle boil. Partially cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until rice is tender to the bite and liquid thickens, about 2 hours. Serve warm, at room temperature, or chilled. Garnish with fruit if you like.

  2. Note: Nutrition analysis is per 1/2-cup serving.