Coconut Milk Rice Pudding

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper

Total Time

10 mins


  • 1 cup leftover cooked plain long grain steamed rice (I used Jasmine)
  • 1/2 cup almond or rice milk
  • 1 (400 mL) can Blue Dragon Coconut Milk
  • 1/4 cup sugar
  • 1/4 tsp ground cinnamon
  • 1 tsp pure vanilla extract


  1. Combine almond (or rice) milk, coconut milk, sugar, and cinnamon in a small heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring occasionally, then add rice and vanilla. 
  2. Reduce heat and simmer, uncovered, stirring frequently to prevent rice from sticking. Cook for about 10 minutes, or until rice is soft and tender and mixture is creamy! 
  3. When serving (warm or cold, delicious both ways), I highly recommend topping it off with a bit of toasted coconut… it takes it over the top, both in flavour and texture. To toast, put some sweetened flaked coconut in a non-stick frying pan and heat over medium heat, tossing and watching carefully to ensure it doesn’t burn.