Coconut Rice Pudding Recipe

Rinse and partly cook rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium heavy-bottomed saucepan, combine the rinsed rice and 1.25 cups water. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover partially, and simmer 8–10 minutes, or until most of the water is absorbed but rice is still slightly firm (al dente).

Add milks and simmer

To the partially cooked rice, add 2 cups full-fat canned coconut milk and 1 cup whole milk. Stir to combine and bring to a very gentle simmer over medium-low heat. Reduce heat so the mixture is barely bubbling; cook uncovered, stirring frequently (every 3–5 minutes) to prevent sticking, for 20–25 minutes, or until the rice is tender and the mixture has thickened to a creamy, spoon-coating consistency.

Sweeten and season

When the rice is tender, stir in 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon fine sea salt, and 1 teaspoon vanilla extract. Continue to cook 2–4 minutes, stirring, until sugars dissolve and the pudding reaches the desired thickness. If it becomes too thick as it cools, thin with a few tablespoons of milk or coconut milk.

Cool slightly

Remove the saucepan from the heat. Let the pudding sit 5 minutes to settle; it will thicken further as it cools. Taste and adjust sweetness or salt if needed.

Toast shredded coconut

While the pudding simmers, heat a small dry skillet over medium heat. Add 1/2 cup unsweetened shredded coconut and toast, stirring constantly, until golden and fragrant, 2–3 minutes. Transfer to a bowl to stop from burning.

Make spiced candied walnuts

In the same skillet, melt 1 tablespoon butter over medium heat. Add 1 cup walnuts and stir to coat. Add 2 tablespoons maple syrup (or honey), 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, and 1/4 teaspoon salt. Cook, stirring frequently, for 3–4 minutes until the syrup starts to caramelize and coats the walnuts. Spread the walnuts on a piece of parchment or a lightly oiled plate to cool and crisp up. Break into bite-sized pieces once cool.

Combine toasted coconut

Reserve about 2 tablespoons of the toasted shredded coconut for garnish, then fold the remaining toasted coconut into the cooled candied walnut pieces so the nuts pick up the toasted coconut flavor and a little texture.

Assemble and garnish

Spoon warm (or chilled) coconut rice pudding into serving bowls. Top each serving with a generous spoonful of spiced candied walnuts and a sprinkle of the reserved toasted coconut and 2 tablespoons extra chopped walnuts if using. Finish with a little fresh lime zest, if desired, for brightness.

Serve the pudding warm, at room temperature, or chilled. The pudding will thicken as it cools; loosen with a splash of milk if desired. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring and adding a splash of milk to restore creaminess.