Stove-top Coconut-Raisin Rice Pudding

I haven’t made one of these simple recipe posts in ages. Perhaps I’ve been overwhelming everyone with all the pictures and information. I’ll try to do better in the future.

I’m eating out of the freezer these days so I’m not doing much cooking.

One of the goodies I found was a two serving container of leek and ground pork mapo tofu, so I made a pot of long grain rice to serve it over. I used half the rice for a comfort dish … rice pudding. The cold rice was combined with some odds and ends in the fridge … coconut milk and whipping cream. After the fact, I realized that I could have used some of the sweetened condensed milk in my fridge in place of the sugar in the recipe. Something to remember for the next time.

Coconut-Raisin Stove-top Rice Pudding

Coconut-Raisin Stove-top Rice Pudding – serves 4

2 cups cooked rice**
3/4 cup coconut milk
3/4 cup whipping (heavy) cream
3/4 cup 2% milk
1/3 cup sugar
1/3 cup raisins
1 inch cinnamon stick
1/2 tsp vanilla extract
1/2 tsp almond extract
ground cinnamon for garnish

** 1/2 cup raw long grain rice cooked in 1 cup water with a pinch of salt

In a medium saucepan, combine the cooked rice, coconut milk, cream, milk, sugar, raisins and cinnamon stick. Place the saucepan on the stove-top and bring to a boil, then reduce the heat to a simmer. Cook, stirring often, for 25 minutes or until the rice is still somewhat loose. (Remember that it will thicken as it cools.)

Remove from the stove and take out the cinnamon stick and discard.

Stir the vanilla and almond extracts into the rice pudding.

Serve warm (or cold) with a pinch of ground cinnamon over the top.


11 thoughts on “Stove-top Coconut-Raisin Rice Pudding

  1. I’ve only ever made one rice pudding. When I was growing up my mother refused to make rice pudding because her mother had made it all too often and apparently, very badly. My mother said eating it was glug, glug, glug. I like rice pudding. I haven’t made one on the stove top, I used my rice cooker instead. Your pudding looks like great comfort food and the perfect dessert for a chilly winter’s night xx

    1. It’s in the high 70s F here but I’m going to make this in the fall/winter. 🙂

      Some people prefer a thinner rice pudding while some like a thick one that you can stand a spoon in. The one at the school cafeteria when I was growing up was just right in density and wasn’t overly rich.

      I thought this one got a bit too thick after cooling but it was perfect while warm. The whipping cream made it VERY rich in combination with the coconut milk. Next time it will be better.

  2. We are going to start eating out of the freezer as soon as we get back to the city. The freezer is so full and I need to start going through it to make sure everything is still viable. The rice pudding is a nice, easy dessert; my Mom used to make it with leftover rice all the time.

    1. Happily, the freezer isn’t filled to bursting but it’s still got lots of goodies in it. I really have to start pulling stuff out of the pantry too.

  3. Namaskaram from India – I now can “blame” you for not being in my own kitchen working on my own next blog entry, because when I came across your blog more than a hour ago I just kept reading, chuckling and most of all reminiscing! I now follow you and look forward to many more of your nice entries. Rice pudding!!!! My late mother actually made a very good one but I have not made one for decades now😉, but this will change today. Thanks for the memory and have a good safe weekend. Ciao, Carina

  4. My husband loves rice pudding, his mother made it often. I know that he would really enjoy your coconut version, it sounds great.

  5. Oh my gosh,that is like the creamiest and dreamiest rice pudding I’ve ever seen!! If I hadn’t been so distracted with my puppy I would have been over to gush about it sooner, lol!! Amazing!! 🙂

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