Rating: 4 stars
92 Ratings
  • 5 star values: 35
  • 4 star values: 29
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 9
  • 92 Ratings

This one-pot dessert has a short ingredient list, takes just 35 minutes to make, and delivers unique not-too-sweet flavor. A combination of whole milk and coconut milk (an entire can, so you’re not left with pesky dregs) makes for a creamy and rich pudding. The rice is tender but not mushy, and coconut is present but not overwhelming. Any leftovers will keep in the refrigerator in an airtight container for several days, perfect for enjoying hot or cold. Top with chopped mango per the recipe, or branch out and try toasted coconut, your favorite toasted nut, or even granola (breakfast, anyone?).

Gallery

Credit: Daniel Agee

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together milk, water, rice, and sugar in a medium saucepan over medium. Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes. Stir in coconut milk, cinnamon, and salt; cook, stirring occasionally, until creamy, about 10 minutes. Serve topped with chopped mango.

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Nutrition Facts

448 calories; fat 25g; saturated fat 20.4g; protein 9.5g; carbohydrates 51.7g; fiber 0.9g; sugars 22.5g; cholesterol 12.2mg; sodium 305.1mg.
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