Warm Coconut Rice Pudding

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!

Yield: Serves 6 (serving size: 1/2 cup pudding and 1/2 teaspoon pistachios)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 5.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.6g
  • Carbohydrate: 40g
  • Fiber: 0.8g
  • Cholesterol: 75mg
  • Iron: 1.3mg
  • Sodium: 141mg
  • Calcium: 87mg

Ingredients

  • 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

Preparation

  1. 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. 2. Combine sugar, cornstarch, and salt in a small bowl.
  3. 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. 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.
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