Yield: 4 servings Total Time: 40 min (Prep 5 | Cook 35)
Gear: Medium saucepan, wooden spoon, serving bowls
Ingredients
- 200 g (1 cup) short-grain rice (or arborio for creamier texture)
- 480 ml (2 cups) coconut milk (full-fat for richness)
- 60 g (¼ cup) sugar (adjust to taste)
- 1 tsp vanilla extract
- Ground cinnamon, for garnish
Steps to Make It
Step 1: In a saucepan, combine rice and coconut milk. Bring to a gentle simmer over medium heat.
Step 2: Cook uncovered, stirring often, until rice is tender and mixture thickens to a creamy consistency (about 30–35 min).
Step 3: Stir in sugar and vanilla; cook 2 more minutes, adjusting sweetness to taste.
Step 4: Spoon into serving bowls. Serve warm or chill for 1–2 hrs. Garnish with a sprinkle of cinnamon before serving.
Cook Tips
- Stir frequently to avoid rice sticking to the bottom.
- For extra flavor, add a pinch of salt or shredded coconut.
- Can be made ahead; pudding thickens as it cools—loosen with extra coconut milk if needed.
Quick Reference
- Step 1: Rice + coconut milk → simmer.
- Step 2: Cook 30–35 min until creamy.
- Step 3: Stir in sugar + vanilla.
- Step 4: Serve warm or chilled → cinnamon garnish.
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