Rice Pudding Recipe

Start by adding rice, coconut milk and a bit of regular milk to a saucepan. Bring to a gentle simmer then cook slowly while stirring until the rice is soft and the mixture is creamy. Sweeten with sugar or maple syrup and finish with vanilla before topping with fresh berries.

Short grain rice like arborio, pudding rice or sushi rice is best because it releases more starch and gives a naturally creamy result. You can use jasmine or basmati in a pinch but the texture will be less rich.

Yes you can make it a day or two ahead and keep it in the fridge. The flavours deepen over time and you can loosen it with a splash of milk when reheating if it thickens too much.

You can but coconut milk gives a richer more tropical flavour. If you prefer you can use a mix of coconut milk and dairy or plant based milk to balance the creaminess and sweetness.

Sweetness is personal. Start with a couple of tablespoons of sugar or maple syrup, taste and adjust. Coconut milk can be naturally sweeter, so you might want less than in traditional recipes. From all the batches we've made and shared with friends and family we've found what we feel is the right balance to avoid it becoming overly sweet and cloying.

Yes you can cook it slowly in a slow cooker for a set-and-forget method or use an Instant Pot for a quicker result. The texture will be slightly different but still creamy if you use enough liquid and stir before serving.

Yes when made with coconut milk and plant-based milk it's naturally dairy free and vegan friendly, while still creamy and rich.

Use full-fat canned coconut milk, cook on low heat with frequent stirring to release rice starch and avoid rinsing the rice so its starch stays in the mix. A pinch of salt also enhances the creamy sweetness.