Coconut Rice Pudding

11 105 253
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 25 min 8
Coconut Rice Pudding
Health Rating


3/4 cup Brown rice, short-grain, dry (rinsed)
2 1/2 cup Water
1 cup Water
1/4 tsp Sea salt
3 tsp Vanilla extract, pure
1 stick(s) Cinnamon
1 can(s) (15oz) Coconut milk
1 cup Almond milk, unsweetened
6 tbsp Maple syrup, pure
1/4 cup Raisins, seedless (sultana)
1 tsp Cinnamon (for garnish - to taste)


In a medium pot, combine rice, 2+1/2 cups of the water, vanilla, salt and cinnamon stick and bring to a boil.

Reduce heat to a simmer and cook until water is absorbed (approx. 40 minutes).

Remove cinnamon stick and add the coconut milk, almond milk, remaining 1 cup of water, maple syrup and raisins. Simmer, uncovered, at a medium-low heat for about 45 minutes. Stir often to release the starch from the rice and thicken the pudding.

Remove from heat and place mixture into a glass dish.

Cover dish with a piece of parchment paper and press down onto pudding to prevent a skin from forming.

Refrigerate until completely cooled. Sprinkle each serving with cinnamon and serve.

Nutrition Facts

Per Portion

Calories 253
Calories from fat 118
Calories from saturated fat 97
Total Fat 13.1 g
Saturated Fat 10.8 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 108 mg
Potassium 294 mg
Total Carbohydrate 30 g
Dietary Fiber 1.7 g
Sugars 12.1 g
Protein 2.5 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.6
Milk Alternative 0.1

Energy sources