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To make coconut milk rice pudding, you need a few key items. Here is what to gather: - 1 cup jasmine rice - 2 cups coconut milk - 2 cups water - 1/2 cup granulated sugar - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon (plus extra for garnish) - 1/2 cup raisins (optional) - Toasted coconut flakes for garnish These ingredients come together to create a creamy, sweet treat that warms the soul. You can swap some ingredients if needed. Here are a few ideas: - Use arborio rice instead of jasmine rice for a creamier texture. - Swap coconut milk with almond milk for a lighter version. - Maple syrup can replace granulated sugar for a natural sweetener. - Use any dried fruit instead of raisins, like cranberries or apricots. These substitutes keep the dish tasty while allowing for dietary needs. Toppings can add fun and flavor to your pudding. Here are some great options: - More cinnamon for that extra spice kick. - Fresh fruit like mango or banana for a fruity touch. - Chopped nuts like almonds or pistachios for crunch. - A drizzle of honey or maple syrup for added sweetness. Feel free to mix and match these toppings to suit your taste! For the full recipe, refer to the earlier section. Start by rinsing the jasmine rice. Place it in a sieve and run cold water over it. Rinse until the water runs clear. This step removes excess starch. It helps keep your pudding from becoming too sticky. Next, combine the rinsed rice, coconut milk, and water in a medium saucepan. Heat this mixture over medium heat until it begins to boil. Once boiling, lower the heat. Stir in the sugar, salt, vanilla extract, and cinnamon. Mix well to combine all the ingredients. Cover the saucepan with a lid. Let it simmer on low heat for about 20 to 25 minutes. Stir occasionally to stop the rice from sticking to the bottom. You want the rice to be tender, and the pudding to thicken. If you want to add raisins, stir them in during the last five minutes. This lets them plump up nicely. When the rice pudding is done cooking, take it off the heat. Let it sit for about 5 to 10 minutes. This allows it to thicken even more as it cools down. You can serve the rice pudding warm or chilled. Scoop it into individual bowls for a lovely presentation. For a special touch, garnish with toasted coconut flakes and a sprinkle of cinnamon on top. This will enhance the flavor and make your dish look amazing. For the full recipe, check out the details above! To get the creamiest texture, use jasmine rice. Jasmine rice has a lovely, sticky quality. Rinse the rice well before cooking. This removes excess starch and helps keep the pudding smooth. Cook the rice in both coconut milk and water. The mix creates a rich flavor. Let it simmer on low heat. Stir occasionally, so it does not stick. Letting it sit after cooking helps thicken the pudding. One big mistake is not rinsing the rice. This can lead to a gummy texture. Another error is cooking at too high a heat. It can burn the rice and ruin the flavor. Don't skip the resting time after cooking. This step allows the pudding to thicken well. Lastly, avoid adding too much sugar at once. Add it gradually to taste. You can boost the flavor of your pudding. Try adding vanilla extract for warmth. A pinch of salt enhances sweetness, too. Cinnamon adds a nice, cozy spice. For extra texture, mix in raisins or toasted coconut flakes. These add chewiness and crunch. You can even try fresh fruit like mango or banana. They bring a bright, fresh taste to your creamy dish. For the full recipe, check out the detailed steps above. {{image_2}} You can make coconut rice pudding more fun by adding fruits. Pineapple, mango, or banana work great. Just chop them into small pieces and stir them in near the end of cooking. This will give your pudding a sweet, tropical vibe. The fresh fruit adds color and flavor, making every bite a delight. If you want a dairy-free treat, this recipe is perfect. Coconut milk is already dairy-free, so you can enjoy it without worry. Just keep the recipe as it is. You can also use maple syrup instead of sugar for a hint of natural sweetness. This way, you still get that creamy texture without any dairy. For a twist, try adding cardamom. This spice brings a warm, fragrant note to your pudding. Just add a pinch of ground cardamom when you mix in the sugar and cinnamon. It adds depth and makes the dish feel more special. You can also top with chopped pistachios for a crunchy finish. For the full recipe, check out the earlier section. Enjoy exploring these variations to make your coconut milk rice pudding truly your own! Store leftover coconut milk rice pudding in an airtight container. This keeps it fresh. Place it in the fridge within two hours of cooking. The pudding lasts about three days. When you want to eat it, check for any changes in smell or color. You can freeze coconut milk rice pudding for longer storage. First, let it cool completely. Then, scoop portions into freezer-safe containers. Leave some space at the top for expansion. It can last up to two months in the freezer. To use, thaw it in the fridge overnight. To reheat, put the pudding in a saucepan over low heat. Stir gently to avoid burning. If it seems dry, add a splash of coconut milk or water. Heat until warm, about five minutes. Serve it warm, and enjoy the creamy comfort. For the full recipe, check out the earlier section! To thicken coconut milk rice pudding, cook it longer. Stir often to prevent sticking. You can also add more rice or reduce the liquid. Adding a little cornstarch can help too. Mix the cornstarch with water before stirring it into the pudding. This method gives you a nice, creamy texture. Yes, you can use brown rice. It may take longer to cook, about 40-50 minutes. Brown rice gives a nuttier flavor and more chewiness. Just remember to adjust the water ratio. Use 2.5 cups of water for each cup of brown rice. This way, you will achieve a great texture. Coconut milk offers several health benefits. It contains healthy fats that can boost energy. These fats can support heart health too. Coconut milk also has vitamins and minerals like magnesium and potassium. It may help with digestion and boost immunity. Plus, it’s dairy-free, making it great for lactose-intolerant folks. Coconut milk rice pudding lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any separation, just stir it before serving. This dish can be enjoyed warm or cold, so you have options! Yes, you can make coconut milk rice pudding ahead of time. It’s a great dish to prepare for gatherings. Just refrigerate it after cooking. Let it sit for a while before serving. For the best taste, make it a day in advance. You can find the Full Recipe in the earlier section for reference. You now know the key ingredients and steps to make coconut milk rice pudding. From cooking tips to tasty variations, you have the tools to create a great dish. Remember to store it correctly for future enjoyment. Whether you want a creamy classic or a fruity treat, there's a recipe for you. Enjoy experimenting and sharing your delicious creations with others!

Coconut Milk Rice Pudding

Indulge in the creamy goodness of coconut milk rice pudding that will take your dessert game to the next level! This delightful recipe combines jasmine rice, rich coconut milk, and a hint of cinnamon for a mouthwatering treat. Perfect for any occasion, it's easy to prepare and simply delicious. Ready to satisfy your sweet tooth?
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Ingredients
  

1 cup jasmine rice

2 cups coconut milk

2 cups water

1/2 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon cinnamon (plus extra for garnish)

1/2 cup raisins (optional)

Toasted coconut flakes for garnish

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

    In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a gentle boil over medium heat.

      Once boiling, reduce the heat to low and stir in the sugar, salt, vanilla extract, and cinnamon. Make sure everything is well combined.

        Cover the saucepan with a lid and let simmer on low heat for about 20-25 minutes, stirring occasionally to prevent sticking until the rice is tender and the pudding has thickened.

          If you’re adding raisins, stir them in during the last 5 minutes of cooking to allow them to plump up.

            Once cooked, remove from heat and let it sit for about 5-10 minutes to thicken further as it cools down.

              Serve warm or chilled in individual bowls, garnished with toasted coconut flakes and a sprinkle of cinnamon on top for an extra touch.

                Prep Time: 10 mins | Total Time: 35 mins | Servings: 4