Coconut cream rice pudding
20 April 2025 05:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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gluten_free20-Minute Creamy Coconut Rice Pudding Recipe by Mama Gourmand, website tagline "gluten-free made easy." The recipe includes an optional cinnamon whipped cream topping which I didn't attempt.
What I had in the house was a can of coconut cream, so I scooped some out into a 3/4 cup measure, and added water to fill both the can and the measuring cup. Turned out great! I used the full amount of sugar, 1/3 cup, and it tasted a little too sweet.
Recipe as I made it:
Time
20 min
Tools
Medium pot, stove
Ingredients
2 cups cups cooked white rice
13.5 ounce canned coconut cream (not milk)
⅓ cup granulated sugar
¼ teaspoon salt
¾ cup: scoop of coconut cream, add water to make 3/4 cup, and add water to fill the can of coconut cream back up.
1 large egg
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
Method
Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.
In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn't have to come to a simmer again, the heat of the pudding just needs to cook the egg.
Remove from the heat and stir in vanilla extract, cinnamon, and nutmeg.
Serving
Cool slightly before serving. Each serving is about ⅔ cup.
Storage
Keeps well in the fridge. Good cold or reheated.
Notes
I tried it again with one can of coconut milk, and then another partial can for the extra 3/4 cup of milk, and the first version was easier (no leftover partial cans of coconut milk) and tasted better. I did reduce the sugar to 1/4 cup, not sure if that made a big difference.
What I had in the house was a can of coconut cream, so I scooped some out into a 3/4 cup measure, and added water to fill both the can and the measuring cup. Turned out great! I used the full amount of sugar, 1/3 cup, and it tasted a little too sweet.
Recipe as I made it:
Time
20 min
Tools
Medium pot, stove
Ingredients
2 cups cups cooked white rice
13.5 ounce canned coconut cream (not milk)
⅓ cup granulated sugar
¼ teaspoon salt
¾ cup: scoop of coconut cream, add water to make 3/4 cup, and add water to fill the can of coconut cream back up.
1 large egg
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
Method
Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.
In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn't have to come to a simmer again, the heat of the pudding just needs to cook the egg.
Remove from the heat and stir in vanilla extract, cinnamon, and nutmeg.
Serving
Cool slightly before serving. Each serving is about ⅔ cup.
Storage
Keeps well in the fridge. Good cold or reheated.
Notes
I tried it again with one can of coconut milk, and then another partial can for the extra 3/4 cup of milk, and the first version was easier (no leftover partial cans of coconut milk) and tasted better. I did reduce the sugar to 1/4 cup, not sure if that made a big difference.