Description
Creamy coconut rice pudding is a simple one-pot dessert. Add a little granola, and you've transformed it into breakfast. The rice is perfectly tender without being mushy. This will become a family favorite.
Ingredients
Scale
- 1 cup (210 g) Arborio rice
- 2 1/2 cups (590 g) water
- 2 1/2 cups (590 g) warm whole milk
- 1 - 13.5 oz can (382 g) unsweetened coconut milk
- 1 - 14 oz can (396 g) sweetened condensed milk
- 1 teaspoon (1.6 g) ground cinnamon
- 1/4 teaspoon (1.6) salt
- Granola, for topping
Instructions
- In a medium saucepan over medium-high heat, combine rice and water. Bring to a boil and reduce heat to medium-low. Simmer until most of the water has been absorbed, about 10 minutes.
- Add the milk and coconut milk and simmer over medium heat, stirring constantly, until mixture is thickened and rice is soft, about 20-24 minutes.
- Stir in condensed milk, cinnamon and salt and cook over low heat for 5 minutes or until mixture is thick and creamy.
- Remove from heat and allow to cool to room temperature. Spoon rice pudding into bowls or glasses, top with granola and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: custards, parfaits & puddings