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Whip up this cozy coconut milk rice treat when you want something warm and sweet that’ll make everyone at home grin. The creamy rice swimming in coconut milk is super comforting, and you can have it hot or chilled.
This dish came into my life on a trip through Southeast Asia, and I’ve been tweaking it ever since. Every time it simmers, the smell of coconut floats through my kitchen and my kids rush in to nab a taste off the wooden spoon.
Irresistible Ingredients
- Short-grain or sushi rice (120g): short-grain types keep things extra creamy, ideal for that silky spoonful
- Coconut milk (750ml): grab a can with a high coconut content to make it taste richer
- Maple syrup, honey, or sugar—60ml, your pick: maple gives a cozy, caramel touch
- Orange blossom water—15ml: gives this dessert a dreamy twist that just works
- Pinch of sea salt: it’s about 1/8 teaspoon, makes all the flavors pop
- Extra maple or honey to drizzle on top: sweeten things up right before you dig in
- Shredded coconut for topping: scatter it on to add a little texture
- Your favorite fruit: go with berries or mango—they’re awesome with it
Step-by-Step Simple Instructions
- Spoon into bowls and decorate:
- Ladle in heatproof cups or bowls and sprinkle with coconut shreds. Top with fruit and pour over extra syrup or honey if you want. Eat it warm or pop it in the fridge until cold and creamy.
- Let it gently cook:
- Cover, keep on low, and simmer for 20 minutes. The rice softens and soaks up the coconut milk (it’ll look a little loose—don’t worry, it thickens while cooling). Give it a stir now and then so nothing sticks or burns.
- Stir in the essentials:
- Mix in rice, maple syrup, salt, and orange blossom water right with the coconut milk. Give it a good stir—you want everything well combined.
- Warm up the coconut milk:
- Pour the coconut milk into a big pot. Start heating it up over medium-high. Let it get hot (steaming just before boiling) but don’t let it bubble hard, or it could split.
Orange blossom water’s what makes this dish go from just nice to wow. The first time I tossed it in, I was curious. Now, I can’t make it any other way. Its gentle scent always brings back bright memories of my Mediterranean travels.
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Easy Storage and Make-Ahead Tips
Stick any extra rice pudding in a tight container and it’ll be good in the fridge for up to four days. As it hangs out, it’ll get thicker and creamier, so it’s perfect for prepping ahead for a party or weeknight treat. Too thick after chilling? Just pour in a splash more coconut milk or regular milk and stir—it’ll loosen up nicely.
Switch-Ups and Substitutes
No orange blossom water? Try some vanilla extract or a bit of citrus zest instead. If you want it vegan, pick maple or plain sugar over honey. Feel free to experiment with other rice types like jasmine, basmati, or even brown rice for more bite and fiber—just remember you’ll need to tweak the liquid and cook time for those.
Topping and Serving Ideas
Dress this up and nobody will ever guess how easy it was. Layer with fresh berries, diced mango, crushed pistachios, or even a handful of dark chocolate bits. For a party touch, dust with cinnamon or ground cardamom. Wanna impress? Serve it up in clear glasses, alternating rice pudding and fruit for a cool layered look.
Frequently Asked Questions
- → What rice works best for this dish?
Use sushi or short-grain rice to get that perfect creamy texture.
- → Can I swap the orange blossom water?
Absolutely! Try vanilla extract or lemon zest for a new flavor twist.
- → How should I store it?
Keep it in an airtight container in the fridge for up to 3 days.
- → What toppings go well?
Add fresh fruit, shredded coconut, or a drizzle of maple syrup for extra flavor.
- → Can I adjust the sweetness?
Sure! Add more maple syrup, honey, or sugar to suit your taste.