Warm Coconut Rice Pudding

Warm Coconut Rice Pudding Recipe
Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross
Put toasty chai-inspired Warm Coconut Rice Pudding on your menu for tonight. Made with flecks of coconut, aromatic spices of cardamom and cinnamon, and a crunchy pistachio topping, Warm Coconut Rice Pudding is flavorful, comforting, and fast--ready in 20 minutes!


Serves 6 (serving size: 1/2 cup pudding and 1/2 teaspoon pistachios)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Fat 5.4 g
Satfat 3 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 4.6 g
Carbohydrate 40 g
Fiber 0.8 g
Cholesterol 75 mg
Iron 1.3 mg
Sodium 141 mg
Calcium 87 mg


1 cup water
1 cup uncooked instant rice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups 2% reduced-fat milk, divided
2 large egg yolks
1 cup light coconut milk
1/4 cup flaked sweetened coconut
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon chopped pistachios


1. Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside.

2. Combine sugar, cornstarch, and salt in a small bowl.

3. Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.

4. Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.

Maureen Callahan,

Cooking Light

January 2012
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