Dairy-Free Coconut Rice Pudding Recipe

Jasmine rice: A fragrant, slightly sticky rice that is perfect for creating a creamy pudding.

Coconut milk: Provides a rich, creamy texture and a subtle coconut flavor to the pudding.

Sugar: Adds sweetness to balance the flavors of the coconut and rice.

Salt: Enhances the overall flavor of the pudding.

Vanilla extract: Adds a warm, aromatic note to the dessert.

Shredded coconut: Optional topping that adds texture and an extra burst of coconut flavor.

When making this coconut rice pudding, it's crucial to rinse the rice thoroughly under cold water until the water runs clear. This step removes excess starch, which helps prevent the pudding from becoming too sticky or gummy. Additionally, when you bring the mixture to a boil, make sure to reduce the heat to a gentle simmer to allow the rice to cook evenly and absorb the coconut milk properly. Stirring occasionally ensures that the rice doesn't stick to the bottom of the pan and that the sugar dissolves evenly, creating a smooth and creamy texture.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for this dish.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor, suitable for a dairy-free option.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt offers a more nuanced flavor and can be used in the same quantity.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a nutty note to the pudding.

• shredded coconut - Substitute with chopped nuts: Chopped nuts like almonds or cashews add a crunchy texture and a rich flavor, enhancing the pudding's complexity.

• Allow the coconut rice pudding to cool to room temperature before storing. This helps prevent condensation, which can make the pudding watery.

• Transfer the pudding into an airtight container. For best results, use a container that minimizes air space to keep the pudding fresh longer.

• Store the container in the refrigerator. The rice pudding will keep well for up to 4-5 days. Make sure to label the container with the date to keep track of its freshness.

• When ready to enjoy, you can eat the pudding cold straight from the fridge or reheat it. To reheat, place the desired amount in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warmed through.

• If you prefer to freeze the coconut rice pudding, portion it into individual servings. This makes it easier to thaw only what you need.

• Use freezer-safe containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.

• Label each container or bag with the date and contents. The pudding can be frozen for up to 2 months.

• To thaw, transfer the frozen pudding to the refrigerator and let it defrost overnight. For a quicker option, you can use the defrost setting on your microwave.

• Once thawed, give the pudding a good stir to restore its creamy texture. If it seems too thick, you can add a splash of coconut milk or water to loosen it up.

• Enjoy your dairy-free coconut rice pudding topped with optional shredded coconut, fresh fruits, or a drizzle of maple syrup for an extra touch of sweetness.

• Microwave method:

  1. Place the leftover coconut rice pudding in a microwave-safe bowl.
  2. Add a splash of coconut milk or water to loosen the pudding.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat in additional 30-second intervals if needed, until warm.

• Stovetop method:

  1. Transfer the leftover coconut rice pudding to a saucepan.
  2. Add a bit of coconut milk or water to the pan to prevent sticking.
  3. Warm over low heat, stirring frequently to ensure even heating.
  4. Continue to stir until the pudding reaches the desired temperature and consistency.

• Oven method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover coconut rice pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes, or until warmed through.
  5. Stir halfway through the reheating process to ensure even warming.

• Double boiler method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover coconut rice pudding in the top pot.
  3. Stir occasionally as the pudding warms gently over the simmering water.
  4. Heat until the pudding is warmed through, adding a splash of coconut milk if needed to adjust the consistency.

• Medium saucepan: Used to combine and cook the rice, coconut milk, sugar, and salt.

• Wooden spoon: Ideal for stirring the rice pudding mixture to prevent it from sticking to the bottom of the pan.

• Measuring cups: Essential for accurately measuring the rice, coconut milk, and sugar.

• Measuring spoons: Used to measure the salt and vanilla extract precisely.

• Fine mesh strainer: Useful for rinsing the rice under cold water until the water runs clear.

• Serving bowls: For serving the finished rice pudding, whether warm or chilled.

• Refrigerator: Needed if you choose to chill the rice pudding before serving.

• Grater: Handy if you decide to use shredded coconut as a topping.

Rinse efficiently: Use a fine-mesh strainer to quickly rinse the jasmine rice until the water runs clear.

Pre-measure ingredients: Have all your coconut milk, sugar, and salt measured and ready to go before you start cooking.

Simmer with a lid: Partially cover the saucepan while simmering to speed up the cooking process and prevent splatters.

Stir occasionally: Stir the mixture occasionally to prevent the rice from sticking to the bottom, but don't overdo it.

Quick chill: If serving chilled, spread the pudding on a baking sheet to cool it faster.