Coconut Rice Pudding

by Mary Walukiewicz


2 cups whole milk
2 cups coconut milk
1 cup long grain rice (my favorites are jasmine or basmati)
1/2 cup organic cane sugar
1/4 tsp sea salt
1/4 tsp vanilla extract
1/2 cup golden raisins (optional)


In a heavy suacepan, combine: milk, coconut milk, rice, sugar, and salt. Bring to a boil and reduce heat. Simmer for 20-30 minutes until thickened and rice is cooked. Remove from heat and add vanilla extract. Serve warm or chilled, garnished with a dusting of cinnamon or nutmeg. You can also add slices of your favorite fruits and nuts on top for extra nutrients and refreshing flavors.

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