Warm Coconut Rice Pudding

9 Reviews
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Serves 6 (serving size: 1/2 cup pudding and 1/2 teaspoon pistachios)
By Maureen Callahan
January 2012
RECIPE BY Cooking Light

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!

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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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Ratings & Reviews

SuzeWA's Review

mpusto
October 15, 2014
Way. Too. Sweet. Next time, I will reduce amount of sugar, and I'm sure it'll be perfect.

Eatwell94's Review

AMMoore
January 29, 2014
N/A

Vicuska's Review

Ltoeat
September 12, 2013
N/A

AMMoore's Review

Eatwell94
May 06, 2012
This was super tasty. I made it as is. Unfortunately I just found out I have high cholesterol so this is off the list. But I loved the flavors so much I used the concept with oatmeal. I made the oatmeal with 1/2 water and 1/2 light coconut milk. Then added the same spices and raisins. All the wonderful flavors of the original recipe without the cholesterol.

doctormom's Review

Vicuska
February 26, 2012
This was really good. In the first few bites the cardamom was a bit overwhelming I agree but I got used to it and then quite enjoyed it. Next time I'll try just a bit less. It's thick and creamy and definitely indulgent. I bet it would be good with jasmine rice as well.

Ltoeat's Review

SuzeWA
January 30, 2012
This was good and easy to make. I made it more of an Asian dish by using sticky rice (sweet rice) to give it more of a glutenous texture. The cardamon is too strong, would reduce to 1/8 tsp. I used full fat coconut milk and water instead of 2% milk. You can sprinkle toasted sesame seeds or peanuts on top. Just make the sauce in one pot, start with egg yolks and milk, mix well then add the rest, bring it to a gentle boil and stir constantly.

mpusto's Review

doctormom
January 16, 2012
I made this last week but didn't have pistachios. It was awesome anyway. It feels very decadent and I would definitely serve it to guests at a dinner party.

peretimi's Review

peretimi
January 16, 2012
This pudding is delicious! Since I did not have pistachios on hand, I added a little bit more coconut instead. Also, I had the boil-in-a-bag rice that takes 10 minutes to cook. It gave me over a cup of rice but I folded it all in anyways. The caradom and cinnamon really added to the flavor - they reminded me of my favorite dessert at an Afghan restaurant in town. The great part about this recipe was that it delivered a comfort food dessert with items that I had in the pantry! If you do too, make this recipe.