Fall

Coconut Milk Rice Pudding with Citrus and Ginger

March  6, 2013
3 Ratings
Photo by James Ransom
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

  • Prep time 2 minutes
  • Cook time 40 minutes
  • Serves 4
Ingredients
  • 1 can (13.6 fluid oz.) full fat coconut milk
  • 1 cup water
  • 3/4 cup orange juice
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1 cup long grain basmati rice
  • 2 tablespoons maple syrup, to taste (up to 4 tablespoons)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon orange zest
In This Recipe
Directions
  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!

See what other Food52ers are saying.

  • Vida Corvus
    Vida Corvus
  • Salinas Rocio
    Salinas Rocio
  • SophieL
    SophieL
  • Linda Seay
    Linda Seay
  • Chelsea Robinson
    Chelsea Robinson
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

35 Reviews

carswell October 30, 2019
I made it and enjoyed it with one caveat - I found that using coconut milk made the rice pudding somewhat oily in texture when it was cold. I have never experienced that when using milk and/or cream. Next time I might use less coconut milk, maybe 1/2 a cup and make up the difference with regular cow’s milk.

Other than that I found the flavour combination quite a pleasant change from more conventional rice puddings. The orange flavour didn’t bother me since I like Portuguese style rice pudding where the flavour of lemon peel is quite pronounced.
 
Sharon November 29, 2017
I made it today and followed the recipe to the T. Both hubby and I agreed that the orange flavor is too strong, it overpowers the cinnamon and ginger. Next time, I would probably just put in the orange rind to get a touch of orange flavor. We love to taste the spices in our food.
 
Vida C. July 16, 2017
Just tried this recipe and it really didn't work as well for me. I also found it a little stronger in orange than I'd like.
 
Salinas R. June 28, 2017
Tried this recipe with brown basmati rice, it was excellent. Take into account it will take longer to cook if you use brown rice and will have to continue to add liquid until fully cook, I used coconut milk.
 
Betsy May 17, 2017
Delicious and cozy!
 
nancy W. March 26, 2017
I just made this rice pudding and it was fabulous! I double the recipe except for the orange juice...I used the 3/4 cup and then another 3/4 cup of water so it wouldn't be too orangey. So simple and so rewarding! One more recipe adapted to vegan to make the transition easier!!
 
SophieL February 15, 2017
Very good and very easy recipe - I subbed the following: used coconut water instead of plain water; used long-grain jasmine rice instead of basmati; used maple sugar instead of maple syrup; used Penzey's Cake Spice instead of cinnamon and ginger. Turned out great!
 
Lusty D. August 23, 2015
Do you use sweetened or unsweetened coconut milk?
 
Linda S. July 17, 2015
How is cinnamon wrong in this recipe?
 
Tracy July 17, 2015
Did not need maple syrup to sweeten bc coconut was super sweet...also didn't put in cinn bc it sounded wrong...Also added 1cup extra liquid (used OJ--next time would use water--it has a strong OJ flav).
Over all Yummmy breakfast :)
 
Heather April 18, 2015
Thank you for this comforting, flavorful, satisfying way to start my day. Deliciousness in a bowl.
 
Chelsea R. July 29, 2014
I made this tonight and it was killer! My friend said, "I want to put butter and brown rice in this!" So we did. And it was a game-changer. I love the citrus! I'm excited to eat it cold for breakfast. Also, I used brown basmati and it was so good. Yay! Thanks!
 
jsandy March 24, 2014
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.
 
andque March 21, 2014
Is this 3 to 4 cups of orange juice or three-quarters of one cup?
 
lizarnold March 20, 2014
question: is the rice uncooked when you put it in?
 
ChefJune February 28, 2014
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.
 
ctgal July 21, 2015
I am in Fla. and my Meyer lemon tree is loaded with fruit still ripening. I'm always looking for ways to use the lemons. What a great idea! Thanks!
 
LeBec F. February 5, 2014
p.s. your rice pudding recipe is a killer and, once i change it to brown basmati rice, I am making it!! Th you.
 
Helen F. July 8, 2013
Gonna have to try this!
 
LP May 2, 2013
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!
 
PatronStOfTofu April 21, 2013
This is delicious! I made it for the second time today and added some mango on top.