I’ve been working late on some birthday cakes (soon to be seen in an upcoming post) and after I’m done, I’m wiped out. Tonight my roommate and I went to a local diner for dinner. As we got ready to pay the bill, she said “I think I’ll get some rice pudding to take home with us.” I said no way…there’s nothing better than homemade rice pudding.

And just like that, I was back in the kitchen again.

Coconut Rice Pudding

3/4 cups arborio rice

2 cups whole milk

3/4 cup coconut milk

1/4 cup sugar

1/2 vanilla bean, split and scraped

1 cinnamon stick (or 1 1/2 tsp ground cinnamon)

1/4 tsp salt

1. In a small pot, heat all ingredients to a boil, stirring constantly.

2. Reduce heat to a simmer, and stir until the rice absorbs the liquid.

3. Pour the pudding into a shallow baking dish and cover directly with plastic wrap so that the pudding doesn’t form a skin. Refrigerate until chilled or ready to serve. Remove vanilla bean.

 Print This Post Filed under: Past Articles