Coconut Rice Pudding Made in a Rice Cooker
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.
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.
Tried this recipe?Let us know how it was!