Creamy Vanilla Coconut Rice Pudding Recipe

easy creamy healthy vanilla coconut rice pudding

 

We love snacks and sweets in this house, and in order to control the ingredients and make them healthy, I usually have to make my own. If you are not a fan of coconut, you will still love this recipe since the coconut flavor is so mild, it is almost undetectable. Coconut milk can easily be left out, and substituted with regular milk, or make this dairy-free by using other milk options as I explain below.

I set out to come up with a rice pudding snack that can satisfy that pudding craving I have sometimes, and I have to say, I nailed it. Creamy is key. I have made rice pudding before, and it was good, but did not quite live up to “awesome pudding status,” because it was never creamy enough. To quote myself…”holy smokes,” were the words uttered when I tasted this. I was surprised that it was so good! I also did a chocolate rice pudding version…recipe is coming soon, along with its cousin, mint chocolate chip rice pudding. Trust me, you are going to love it.

 

CREAMY VANILLA COCONUT RICE PUDDING RECIPE

 

INGREDIENTS

•  3 cups water
•  1.5 cups uncooked jasmine rice (regular rice is fine, just not as flavorful)
•  2.5 cups coconut milk (1 can)
•  1.5 cups whole milk (optional to use almond, rice or coconut, but may not be as creamy)
*You need a total of 4 cups of milk for this recipe (coconut, regular whole milk, almond, etc., any combination will work fine, just make sure to divide milk according to directions)
•  1/2 teaspoon salt (I prefer a healthy Pink Himalayan salt for the health benefits)
•  1 tsp cinnamon
•  1/4 tsp nutmeg
•  2 tablespoon coconut oil (or butter)
•  1 teaspoon vanilla extract
•  2 eggs
•  2/3 cup sugar (try to find a raw, pure cane sugar, or palm coconut sugar…try to avoid the highly processed, white sugar)

 

DIRECTIONS

Add the water and the jasmine rice into one pot and bring to a boil, stirring occasionally to avoid rice sticking to bottom of pan. Reduce heat to low, stir for a minute scraping the bottom, cover, and simmer on low for 20 minutes.  While this is cooking, in a separate bowl, mix together 1 cup of milk, eggs, sugar and vanilla. Set aside. It will be mixed in at the end of cooking. Uncover rice and stir well, if possible using an electric hand mixer (whips better) , or immersion blender (an immersion hand blender will chop up the rice and make it even creamier and smoother, with less texture).

Add to the cooked rice (in same pot), 2.5 cups coconut milk (1 can), 1/2 cup whole milk, coconut oil, cinnamon, nutmeg, and salt. Stir really well, and again, an electric hand mixer or ideally a hand immersion blender for all mixing in this recipe will yield the creamiest result, but a good hand whisking will be fine. Continue to stir often (scraping bottom) and cook over medium-low heat (medium is too hot) until thick and creamy, about 10-15 minutes (rice should be very mushy and soft, not at all hard).

Remove from heat, and stir in remaining mixture that was set aside of 1 cup of milk, eggs, sugar and vanilla. You do not want the eggs to scramble, so mixing it in a little at a time will keep that from happening. Put back on heat for a few more minutes, stirring constantly. This is the stage where you may need to keep it on the heat a little longer, depending on your stove and exact temp you used. If there is too much liquid, keep it on the medium-low setting until it thickens, stirring constantly. It will not thicken much more once cooled. If it is too thick, add some milk, only a little at a time and stir it in.

Pour into glass dish or heat-safe dish. This can be served warm, but I prefer to place in fridge, cover and let cool before serving. Makes about 8 servings.

This is fabulous as leftovers, or packed into a school lunch or snack.

 

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