• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings


Category: Pudding & Mousses, Rice

 Ingredients List

  • 3/4 cup Thai jasmine rice (or arborio rice)
  • 400ml can coconut milk
  • 1/2 cup water
  • 1 tablespoon vanilla extract
  • 1/2 cup raw sugar
  • a pinch of salt
  • cubes of ripe mango, to serve
  • toasted coconut, to serve
  • mint leaves, to serve


Place rice, coconut milk, water, vanilla extract, salt and sugar in a heavy bottomed saucepan on medium-low heat. Cook, stirring contantly for 20 minutes until it comes to a boil. Reduce heat to low and simmer uncovered for 40 to 60 minutes. Stir frequently to avoid sticking.

The rice should be soft and cooked at this point. Remove from heat and allow to cool completely before chilling in the fridge for a couple of hours. Can also be enjoyed warm.

Top with mango cubes, toasted coconut flakes and fresh mint leaves.

My Notes:
To toast coconut flakes, heat a frying pan and dry roast store bought coconut flakes for a few seconds until they are browned around the edges.

If using arborio rice, I find pre-soaking them in water before cooking for about an hour helps the cooking process. Arborio rice needs a longer cooking time.

If during the cooking process, you feel that the liquid has soaked up and the pudding hasn”™t cooked, add more water to get the consistency you like. Different brands of rice cook differently. Some soak up more liquid than others.

This is a dairy free version of the pudding. If you would like it creamier and are not lactose intolerant, replace water with light milk/cream.

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