Coconut Milk Rice Pudding with Pineapple and Spices

April 23, 2018
Photo by Ava Wallace
Author Notes

This is one of those desserts that tastes like decadence, but with barely any effort - and with brown rice and coconut milk, some might even call it "healthy."  I added pineapple chunks and extra cinnamon - so that's what they mean when they tell you to "make good decisions." (P.S. its just as great for breakfast! :D ) (P.P.S. Adapted from Brown Rice Kheer by Vegan Richa) —Ava Wallace

  • Serves about 4, depending on how hungry you are
  • 1/2 cup brown basmati rice
  • 1 can coconut milk
  • about 1/2 cup cups milk of choice (enough to make 2 full cups of liquid)
  • 1/4 cup brown sugar
  • 1 star anise pod
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt
In This Recipe
  1. Place the rice in a bowl and cover with water; let soak for 15 minutes, then drain
  2. Place soaked rice in a pot with 1.5 cups of water and cook over medium heat for 30 minutes until cooked but still firm
  3. Reduce heat to low, and stir in milk, sugar, and spices
  4. Simmer for 20 minutes until the rice is soft and the pudding is thickened (note that it will thicken even more as it cools)
  5. You can eat the pudding warm, or if you like it cold (like me) transfer it to a bowl, cover with plastic wrap (press the plastic directly onto the surface of the pudding to prevent a "skin" from forming over the top), and chill

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