Coconut Rice Pudding with Condensed Milk

It’s warm and cozy dessert season!  Stovetop Coconut Rice Pudding with Condensed Milk is so rich and creamy you won’t believe it’s dairy free. This vegan rice pudding blends the richness of coconut milk, sweet coconut condensed milk, fragrant jasmine rice, warming spices, plump raisins, and zesty lemon into a symphony of tropical flavors.

Simple to make with kitchen pantry essentials, ready in just 20 to 25 minutes and without any of the lactose tummy woes. This gluten free stovetop rice pudding can be enjoyed piping hot from your stovetop or served cold. For a touch of seasonal charm, consider topping it with poached pears, Air Fryer Roasted Chestnuts and a dollop of coconut whipping cream, turning it into a perfect autumn and winter treat.

But that's not all! We've also included directions using either uncooked rice or leftover cooked rice because we believe in making the most of what you have on hand. And, of course, we've got plenty of troubleshooting tips to make your dairy free rice pudding preparation a breeze. Let’s make this quick and easy comforting dessert!

Jump to:

• Made with Love
• Essential Ingredients
• Extra Ingredients
• Stovetop Rice Pudding with Uncooked Rice
• Making Coconut Milk Pudding with Cooked Rice
• Understanding Measurement Differences
• To Rinse or Not to Rinse?
• When Is It Ready to Enjoy?
• Recipe Tips
• Favorite Toppings
• Troubleshooting Tips
• Frequent Asked Questions (FAQ’s)
• More Cozy Desserts
• Coconut Rice Pudding with Condensed Milk

Made with Love

Similar to making our saffron risotto recipe, rice pudding begins with the same initial step. Sautéing the rice in a small amount of dairy free coconut oil, instead of butter, not only imparts a delightful toasty flavor but also enhances its final texture.

The stovetop technique involves gradually incorporating non-dairy liquids, spices, and aromatics into the rice, ultimately yielding a luxuriously creamy consistency. However, it's the gentle, consistent stirring that plays a crucial role in releasing the starches, resulting in the most exceptional pudding you'll ever taste.

Essential Ingredients

1. Rice: We opted for long-grain Jasmine rice, known for its delightful floral tropical essence that complements the tropical flavors in this recipe. While you can use alternatives like basmati or short-grain sushi or arborio rice, avoid instant rice at all costs.

Sweetened glutinous rice is also not suitable for this coconut pudding but it is fabulous in our quick and easy mango sticky rice. If you decide to experiment with other types or rice like forbidden black rice or brown rice, be prepared for adjustments in liquid quantities and cooking times.

Non-Dairy

2. Coconut Milk: Use unsweetened canned coconut milk for that luxurious, full-fat experience that screams comfort food. To reduce calories and fat, a low-fat option is acceptable. Look for quality brands like Aroy-D or Thai Kitchen, that we use in our coconut jelly, for the best results in taste and texture.

3. Almond Milk or Other Non-Dairy Options: To balance the richness of canned coconut milk, consider blending the rice pudding with almond milk or your preferred non-dairy alternative like soy, oat, or carton coconut milk. This adds a silky, creamy texture without overwhelming richness.

4. Coconut Sweetened Condensed Milk: This thick, sweetened coconut milk, with about 60% of its water removed, is a game-changer. It brings delightful sweetness and creaminess to the pudding and our pumpkin ice cream affogato.  For varying sweetness levels:

• Asian Light Sweetness: Add ⅓ cup of coconut sweetened condensed milk or less and try it for breakfast.
• American Light Sweetness: Add ½ cup + 1 tablespoon of condensed milk.
• Very Sweet: Go for 11.25 ounces (320 grams) or 1 whole can but be cautious as it can make the pudding overly sweet.

If you're not concerned about vegan or dairy-free options, regular condensed milk is an option. For natural sweetness, consider adding date paste or maple syrup.

Extra Ingredients

5. Warming Spices and Aromatics: Embrace tropical coconut flavors by incorporating ground cardamom, a fresh ginger, and cinnamon sticks (or ½ teaspoon of ground dried ginger and 1-2 teaspoons of dried ground cinnamon, depending on your preference). A dash of vanilla complements the cozy feel, while a pinch of salt enhances the sweetness of condensed milk.

6. Lemon Zest: Don't overlook this seemingly odd addition; it adds a delightful brightness to the recipe, balancing the flavors perfectly. Feel free to substitute with orange zest if desired.

7. Raisins (Optional): These plump up beautifully, adding natural sweetness and texture to the rice pudding. You can also experiment with other chewy dried fruits like dried mango, apricots, or golden raisins for a delightful twist.

Stovetop Rice Pudding with Uncooked Rice

• Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
• Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon twills, whole peeled ginger, ground cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.

• Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice.
• Creamy Goodness: Introduce 14 ounces of canned coconut milk and ½ cup of coconut sweetened condensed milk (or to taste) into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.

• Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.

• Last Minute Touches: Remove pan from the burner and add in zest of a lemon.
• Enjoy: Toasty warm or at room temperature is best for your spleen health but you can also savor rice pudding with condensed milk cold on a warm day.

Making Coconut Milk Pudding with Cooked Rice

• Combine Ingredients: In a medium saucepan, add 2 cups of cooked rice, 1.5 cups of coconut milk, ½ cup of coconut sweetened condensed milk, along with cinnamon, cardamom, ginger, salt, and vanilla. Place it on medium-low heat and stir.
• Simmer and Stir: Continue stirring for approximately 8 minutes until the coconut milk is absorbed into the rice, resulting in a creamy and thickened texture. Keep a close eye and keep stirring to prevent sticking.
• Serve: Remove from heat and savor your comforting dessert, optionally garnished with a sprinkle of cinnamon or even sliced air fryer baked apples. Rice pudding with cooked rice and condensed milk is extra delicious with poached pears or pineapple – our personal favorite.

Understanding Measurement Differences

Did you know that there are differences between the US cup, Japanese cup, and European standards? In this recipe, all measurements are based on the US standard measurement system. We've also provided metric volumes and weights for your reference. This precision in measurements is vital to ensure your rice pudding with condensed milk achieves the desired consistency.

Here's a quick breakdown:

• A standard US measuring cup is equivalent to 8 ounces (16 tablespoons or one-half pint), which is approximately 236.6 mL.
• A standard Japanese cup (known as a gohan sugi) is typically around 7 ounces or 200 to 207 mL.
• In Australia, Canada, New Zealand, and other countries, a standard metric cup equals 250 mL.
• In the United Kingdom, measurements are commonly expressed in weights rather than volume.

To Rinse or Not to Rinse?

The act of rinsing rice serves to eliminate excess starch and maintain the separation of grains, which is valuable in dishes like fried rice or chicken and rice soup. However, when it comes to creating a creamy porridge or rice pudding, the additional starch is a welcome addition as it enhances the dish's creaminess. Therefore, we do not recommend rinsing the rice when preparing rice pudding with sweetened condensed milk.

There's no right or wrong approach here. Personal habits and family traditions often influence our choices. For instance, my mom always advocated for rinsing rice, except when we were working with arborio rice, such as in our pumpkin risotto.

If you prefer to rinse your rice to eliminate any debris, go ahead. We've tested this recipe with Jasmine both ways. While it won't significantly impact the creaminess or texture, if you do rinse, ensure thorough drainage.

When Is It Ready to Enjoy?

You can tell when your coconut rice pudding is perfectly cooked and ready to savor using these two key indicators:

1. Tender Rice: The rice should be tender yet retain its structure without turning mushy.
2. Creamy Pudding Texture: The overall texture of the dish should resemble a thick and creamy pudding. It should neither be too thin, running off the spoon, nor excessively thick to the point where you could stand a spoon upright in it. Instead, aim for a soft and luxurious consistency, akin to our microwave chocolate pudding.

Recipe Tips

• Avoid using instant rice for pudding-it doesn’t yield the desired results!
• After the rice mixture starts boiling, immediately reduce the heat to a low simmer and cook very slowly.
• Stir the pudding often. It prevents sticking and creates a creamier rice pudding texture.
• If the rice is not tender, but your pudding is starting to get too thick, add ¼ more water or non-dairy milk at a time to thin out and cook longer.
• Start out with less coconut sweetened condensed milk and taste it. You can always add more later to suit your personal preference.
• This pudding recipe will continue to thicken as it cooks and once it starts cooling.

Favorite Toppings

• Sprinkle of ground cinnamon
• Poached pears
• Spiced pineapple slices
• Apple pie filling or apple sauce
• Coconut whipped topping
• Coconut flakes or crushed toasted almonds.
• Chewy dried fruits like raisins, prunes, dates, apricots and more
• Apricot jam or your favorite jam
• Fresh fruits like mango, banana slices, pineapple, jack fruit or even rambutan

Troubleshooting Tips

While this coconut rice pudding recipe with condensed milk is quite straightforward, occasional hiccups can occur. We're here to guide you through common issues and their easy fixes.

1. Why is the Rice Crunchy?

Possible Cause: The rice hasn't been cooked long enough, often due to high heat causing the liquids to reduce before adequate absorption.

Solution: Lower the stovetop heat to a low simmer and introduce a bit of extra water or non-dairy milk. Cook for a few more minutes, typically adding ¼ cup at a time and reassessing.

2. How to Fix a Dry Pudding?

Rice pudding with condensed milk tends to thicken as it cooks and cools.

Solution: Revive it by incorporating a small amount of non-dairy milk, typically around ¼ cup, and stirring it in. Then, reassess.

3. Dealing with Watery Pudding:

Watery rice pudding can result from various factors:

• Insufficient Cooking: It may simply need more time to thicken. Continue cooking and stirring until it achieves the desired consistency.
• Milk Type Change: Substituting canned coconut milk with other non-dairy options can lead to a more liquid texture. Cook it longer to absorb the excess liquid. If the rice is already cooked, prepare a quick cornstarch slurry (1 teaspoon cornstarch to 1 tablespoon of water) and add it gradually while heating the pudding over medium heat. Stir until it thickens.
• Moisture Buildup: When refrigerating dairy free rice pudding, moisture may accumulate inside the sealed container, causing wateriness. Stir and heat until warm.

Frequent Asked Questions (FAQ’s)

More Cozy Desserts

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