Coconut Milk Rice Pudding

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We tried these yummy coconut milk rice puddings and loved them: a fun twist on a traditional rice pudding and also dairy free. I tried cooking two different versions; depending on if you prefer to cook it for less time on the stove, or for longer in the oven. Choose whichever you prefer! 

I don’t add any sugar, but I serve the pudding with fresh, or dried, fruits for natural sweetness (and the added benefit of dietary fibre), fruit compote, fruit purée, or sugar free jam. 

 
Cooked on the stove ~
  • 50g pudding rice
  • 250ml coconut milk
  • 100ml water
  • 1/2 vanilla pod, split in two (optional)

Place all the ingredients in a pan, on a medium heat, bring to a boil and then reduce to a simmer. It takes 15 mins approx to cook and stir a few times. Leave to cool a little then serve. 

Cooked in the oven ~
  • little veg oil
  • 80g pudding rice
  • 400ml coconut milk 
  • 400ml water 
  • 1/2 vanilla pod, split in two (optional)

Heat the oven to 150C (fan oven), lightly grease a shallow oven proof dish. Combine the rice, coconut milk, water and vanilla pod in a bowl, or large jug. Pour into prepped oven dish. Bake for 1 hr 30 mins - 1 hr 45 mins (stir a few times during cooking). Leave to cool a little and serve. 

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