Coconut Rice Pudding

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Looking for a sweet treat? Have an issue with dairy? Have we got something special for you. We adapted a basic rice pudding recipe to be 100% dairy free and we used jasmine rice for its wonderful aroma. Best of all, there’s no added sugar!! The end result is a slightly sweet dessert that hits the spot. And the recipe is simple enough that it’s easy to alter it to your tastes. We like adding some raisins and honey when it’s ready to be served. But try it with maple syrup for a little something different. The possibilities are endless. We wrote this recipe for use with an Instant Pot so you may need to make some changes if you’re using a different method.
The ingredients below are for a single batch:

Ingredients

1 (14 oz) can coconut cream milk, unsweetened
½ cup jasmine rice (or 1 rice cup)
1 ½ cups of water
1 cinnamon stick
1/8 teaspoon of salt
¼ cup unsweetened shredded coconut (optional)

Directions

Pour the entire can of coconut cream milk into a 4 cup measuring cup and add water until liquid reaches 4 cups
Pour the liquid into the inner pot
Wash rice
Add rice, salt, cinnamon stick(s) and coconut shreds (if using)
Select Pressure Cook button and set to 3 minutes
Allow pressure to release naturally for 10 minutes (if doing a double batch, allow 15 minutes)
Manually release until the pressure float drops (if sputtering starts, close the switch and wait a moment then release again. May need to do this more than once)
Open pot, stir and remove the cinnamon stick(s)
Pudding will be loose but will thicken as it cools