Coconut Milk Rice Pudding with Citrus and Ginger

coconut milk rice pudding citrus ginger

Greetings, friends! So excited that you liked my stuffed potato skins. It seems that the kale and sweet potato combo is universally adored in this little corner of the internet.

Today’s recipe falls in a delightful place between dessert and breakfast. It’s a rice pudding that feels perfect for this time of year–creamy and filling, but with citrus-y bright notes peeking out from beneath the dense and delicious coconut milk base. I grew up with rice pudding, but never knew it to taste quite so rich and rewarding as this.

The star of this pudding is coconut milk, an ingredient I love to use in soups, curries, and desserts. In today’s Food52 post, I say a bit more about working with coconut milk, and I give you my favorite ideas for how to feature this exceptional ingredient.

coconut milk rice pudding citrus ginger

And of course, I share the recipe for the pudding itself, which is just about as delicious as can be. You can serve this rice pudding warm, right off the stovetop, or you can serve it chilled. Either way, you won’t be sorry. Enjoy!



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Categories: Desserts
Method: Stovetop
Ingredients: Rice
Dietary Preferences: Gluten Free, No Oil, Soy Free, Vegan

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  1. Great recipe! The ginger and coconut milk is what makes it so much better than the normal recipes you run into for rice pudding. I’ll keep it!

  2. I came across this recipe today and I would love to try it sometime! Actually, I tried making rice pudding a couple days ago and it was a complete disaster! Next time, it’s this recipe instead of my imagination!

  3. This is one of my favorite desserts/breakfast recipes! I’ve never tried this take with citrus and ginger, which sounds absolutely amazing and oh so comforting! Have you ever tried this with quinoa? I enjoy that sometimes. Thanks for sharing Gena ๐Ÿ™‚

  4. I never had rice pudding until after I got married. We’ve been enjoying rice pudding together for 31 years, but we never tried coconut milk. Thanks for suggesting it.

  5. squeeeee! this brings back so many warm memories for me. when i was in india, one of the families i stayed with would make me chai flavored rice pudding for breakfast (i ate veggie the entire month bc i was afraid of getting sick from animal proteins). it was the perfect compliment to the chilly darjeeling mornings! #nostalgic

    i just busted into a young thai coconut last night and perhaps i should make some milk from the meat i saved and give it a go!

  6. This may be a deal changer between me and rice pudding…all I can remember is making it as a teenager – the thought of the rice and the egg and the milk sort of makes me gag but YOUR recipe looks so balanced and lovely!

  7. I didn’t grow up with rice pudding, and I have to admit that when I first learned of the concept, it sounded bland and unappealingly starchy. Learning to cook eventually erased my aversion to the idea, but despite swearing to make a version, I have yet to get around to it. I’ve still never eaten rice pudding. I’m also trying to embrace these last weeks of winter, culinarily speaking, since no matter how hard I wish it, spring veg is still far away. So, thanks for this. It’ll feel good to scratch something off the always long to-cook list.

  8. You know the way to my heart, Gena. This looks AWESOME! And I was just telling someone yesterday how much I miss a vegan tapioca pudding I used to buy when I lived in Philly. I think this will make up for that craving!