Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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!

Maureen Callahan
Recipe by Cooking Light January 2012

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Read the full recipe after the video.

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

228 calories; fat 5.4g; saturated fat 3g; mono fat 1.4g; poly fat 0.5g; protein 4.6g; carbohydrates 40g; fiber 0.8g; cholesterol 75mg; iron 1.3mg; sodium 141mg; calcium 87mg.
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