Coconut Milk Rice Pudding with Citrus and Ginger

By • March 6, 2013 • 20 Comments

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Author Notes: Rice pudding is such a comforting dessert: sweet enough to satisfy any craving, but gentle enough to double as an indulgent breakfast or anytime snack. In this recipe, the classic pairing of coconut milk and vanilla is livened up by the addition of seasonal citrus and ginger.Gena Hamshaw

Serves 4

  • 1 can (13.6 fluid oz.) full fat coconut milk
  • 1 cup water
  • 3/4 cups orange juice
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1 cup long grain basmati rice
  • 2 to 4 tablespoons maple syrup, to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon orange zest
  1. Mix the coconut milk, water, orange juice, vanilla extract, salt, and rice in a medium-sized pot. Bring the mixture to a boil and reduce to a low simmer. Cover the pot, but leave the lid very slightly ajar to let steam escape.
  2. Simmer the rice for 30 minutes, or until most of the liquid has absorbed. Stir in maple syrup, ginger, cinnamon, and zest. Continue cooking till rice is creamy and soft. If necessary, add a little more water or maple syrup.
  3. Serve warm or cool, dusted with extra cinnamon if desired!

Comments (20) Questions (2)


27 days ago jsandy

I subbed pineapple juice and needed alot more liquid to get it creamy so I added milk. Not the best texture but like the taste and concept. Will have to play with it a bit.


about 1 month ago andque

Is this 3 to 4 cups of orange juice or three-quarters of one cup?


about 1 month ago lizarnold

question: is the rice uncooked when you put it in?


about 1 month ago ChefJune

June is a trusted source on General Cooking.

I'm thinking of trying it with Meyer lemons this weekend. And garnish with unsweetened, shredded coconut. Can you see the big smile on my face? Perfect comfort food for this lousy weather.


2 months ago LE BEC FIN

p.s. your rice pudding recipe is a killer and, once i change it to brown basmati rice, I am making it!! Th you.


10 months ago Helen Fraser

Gonna have to try this!


12 months ago LP

This is SO good! Just made the recipe today, using short grain brown rice. I've eaten half the pot already! Thank you for the recipe!


12 months ago PatronStOfTofu

This is delicious! I made it for the second time today and added some mango on top.


about 1 year ago Daniela Nyvltova

Truly delicious rice pudding. Thank you for the recipe.


about 1 year ago Gena Hamshaw

Hello folks! Cinnamon has been added to the ingredients -- it was a glitch, and I apologize profusely for it. Hope it's clear now.


about 1 year ago rapearson

I found this wasn't sweet enough for my liking. Also I needed quite a bit more liquid and cooking time for the rice to cook through - it ended up being less pudding, and more thick mass of rice (which I ended up adding dairy milk to thin it out).


about 1 month ago Swiss Meringue

Mine turned out the same way - not like a rice pudding, more like gloppy rice!


24 days ago valerie

me, too. big bowl of yummy sticky rice. novice at making rice pudding, but i knew this wasn't right. tastes good, though. will try some slightly warm milk. breakfast?


about 1 year ago alfagetti

Cinnamon? Hello?? What???? *sigh*


about 1 year ago Katie N

Please, how much cinnamon. It is not in the ingredient list.


about 1 year ago Randall Burghart

No cinnamon in the ingredient list either.


about 1 year ago Foodiewithalife

Rice pudding takes me back to childhood - I don't know how many times we had it growing up, certainly not enough. It's one of those dishes thats begins with humble ingredients and blooms into a grounding soul warming meal.



about 1 year ago Diane Felicio

What about the cinnamon? How much?


about 1 year ago Anthea

Not much good a rice pudding recipe without rice in the ingredient list!


about 1 year ago Marian Bull

Marian is an editor at Food52.

The recipe has been updated! It's one cup of long grain basmati.