This creamy Coconut Rice Pudding made in a rice cooker is a dreamy dessert that’s as easy as it is indulgent. With just 10 minutes of prep and 30 minutes of hands-off cooking, you’ll have a velvety treat infused with the tropical sweetness of coconut milk. The rice becomes tender and luscious, while the subtle aroma of vanilla and a hint of cinnamon create a comforting warmth. Perfect for cozy nights or impressing guests, this pudding is a delightful balance of rich, creamy textures and delicate, fragrant flavors.
Each spoonful offers a silky, melt-in-your-mouth experience that’s both satisfying and nostalgic. The natural sweetness of coconut milk pairs beautifully with the soft, pillowy rice, making it a dessert that feels luxurious yet effortless. Whether served warm or chilled, this pudding is a versatile treat that’s sure to become a favorite. In just 40 minutes, you can whip up a dessert that’s as comforting as it is exotic, proving that simplicity can be utterly delicious.
Ingredients for Coconut Rice Pudding
- 3/4 cup (6 oz/170g) arborio rice (or substitute with short-grain rice)
- 1 can (14 oz/414ml) coconut milk (use full-fat for creamier texture)
- 1/2 cup (4 fl oz/115ml) water
- 2 teaspoons vanilla extract (pure extract recommended)
- 1/2 cup (4 oz/115g) sugar (adjust to taste or use honey as an alternative)
- A pinch of salt (to enhance flavors)
For the Fruit Salsa:
- 1 ripe mango, cubed
- 10 strawberries, cubed
- Zest of 1 lime (adds a refreshing citrus note)
Step-by-Step Instructions
- Prepare the Rice Pudding: Place the arborio rice, coconut milk, water, vanilla extract, sugar, and a pinch of salt into your rice cooker. Turn it on and cook for 25-30 minutes, or until the rice is fully cooked and the liquid has been absorbed. (Alternatively, use a heavy-bottomed saucepan on medium-low heat, stirring frequently to prevent sticking.)
- Let It Rest: Once the rice is soft and cooked, turn off the heat and let the pudding stand for 5 minutes to thicken slightly.
- Make the Fruit Salsa: In a bowl, mix the cubed mango, strawberries, and lime zest. Let it marinate for 15 minutes to allow the flavors to blend.
- Serve and Enjoy: While the rice pudding is still warm, top it with the fruit salsa. Enjoy immediately for a comforting treat, or refrigerate and serve cold if preferred.
Creative Toppings to Elevate Your Coconut Rice Pudding
While the fruit salsa is a delicious addition, there are plenty of other toppings to try! Drizzle with honey or maple syrup for extra sweetness, or sprinkle with toasted coconut flakes for a crunchy texture. For a nutty twist, add a handful of chopped pistachios or almonds. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with the warm pudding.
How to Store and Reheat for Later Enjoyment
This coconut rice pudding keeps well in the fridge for up to 3 days when stored in an airtight container. To reheat, simply microwave it in 30-second intervals, stirring in between, or warm it gently on the stovetop with a splash of coconut milk or water to restore its creamy texture. It’s also delicious served cold straight from the fridge!
Easy Recipe Variations to Mix It Up
Feel free to customize this recipe to suit your taste! Swap the arborio rice for jasmine rice or basmati rice for a different texture. For a dairy-free version, use almond milk or oat milk instead of coconut milk. If you prefer a less sweet pudding, reduce the sugar to 1/4 cup and add a drizzle of honey at the end. You can also experiment with spices like cinnamon or cardamom for a warm, aromatic flavor.
Why a Rice Cooker Makes This Recipe a Breeze
Using a rice cooker for this recipe is a game-changer! It ensures even cooking and prevents the rice from sticking or burning. Plus, you can set it and forget it—no need to stir constantly like you would on the stovetop. If you don’t have a rice cooker, a heavy-bottomed saucepan works just as well, but be sure to stir frequently to avoid scorching.
Perfect Pairings for a Complete Dessert Experience
Serve this coconut rice pudding as a comforting dessert or even a sweet breakfast! Pair it with a cup of chai tea or coffee for a cozy treat. For a more indulgent spread, add a side of chocolate-dipped strawberries or shortbread cookies. It’s also a great dessert to share at gatherings—simply double the recipe and serve it in individual bowls for a crowd-pleasing finish.
Coconut Rice Pudding Made in a Rice Cooker
Equipment
- rice cooker
Ingredients
Coconut Rice Pudding
- 3/4 cup arborio rice 6oz/170g
- 1 can coconut milk 14oz/414ml
- 1/2 cup water 4floz/115ml
- 2 teaspoons vanilla extract
- 1/2 cup sugar 4 oz/115g
- a pinch salt
Fruit Salsa
- 1 ripe mango, cubed
- 10 strawberries, cubed
- 1 lime zest
Instructions
- Place rice, coconut milk, water, vanilla extract, salt and sugar in your rice cooker. Turn on and cook for 25-30 minutes or until the rice is fully cooked and the liquid has been absorbed.
- Alternatively you can place them in a heavy bottomed saucepan on medium-low heat and cook for the same amount of time. Stir frequently to avoid sticking.
- The rice should be soft and cooked at this point. Turn off the heat and leave it to stand.
- Fruit Salsa: To make the fruit salsa – Mix together the strawberries, mango and lime zest. I like to let it sit and marinate for 15 minutes before topping my rice pudding. This gives the flavors time to marry together.
- While still warm and steaming, top your tropical rice pudding and enjoy straight away. It can also be enjoyed cold but I prefer it warm. There is something more comforting about it.
