Stovetop Coconut Rice Pudding with Cinnamon
Creamy, aromatic rice pudding made with coconut and whole milk simmered until thick and luxurious. Rich coconut flavor balances warm cinnamon and nutmeg spice. Serve warm or chilled for dessert, afternoon treat, or comfort food any season. This version uses high-fat coconut milk and extended stovetop cooking to achieve deep creaminess without eggs or cornstarch, letting rice naturally thicken the custard-like base.
Ingredients
- 3 ½ cup coconut milk, high-fat (11% fat minimum)
- 6 ½ cup whole milk, 3.25% fat
- ½ cup granulated sugar, divided, add to tastecoconut sugar1:1less refinedFull guide →
- ¼ teaspoon salt, fine
- 2 teaspoon ground cinnamon, or adjust to tastepumpkin pie spice0.75:1warm spice blendFull guide →
- fresh ground nutmeg, or to taste
- 1 ¼ cup white long grain rice, scant, dry
Instructions
- 1
Combine coconut milk, whole milk, sugar, salt, cinnamon, nutmeg, and rice in a large heavy saucepan.
- 2
Bring to a simmer over medium heat, stirring constantly.
- 3
Reduce heat to medium-low and simmer uncovered or covered for 45-60 minutes, stirring very often to prevent sticking and ensure even cooking.
- 4
Rice will absorb liquid and thicken the pudding; it will thicken further as it cools.
Tips
Use canned coconut milk with at least 11% fat content; avoid light versions. Shake well or use the thick cream from the can first for best results.
Stir every 2-3 minutes during cooking to prevent scorching on the bottom and ensure even rice hydration and thickening.
Pudding firms significantly as it cools; start with half the sugar and taste at 40 minutes to add more sweetness if desired.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on stovetop with splash of milk to loosen, or serve cold.
Prepare up to 1 day ahead. Store covered. Thickens more overnight as rice continues absorbing liquid.
Warm, at room temperature, or chilled. Top with toasted coconut flakes, extra cinnamon, or fresh berries. Serve in small bowls or glasses.
Common Mistakes
Use thin coconut milk to avoid velvety texture; choose high-fat canned milk
Skip stirring to prevent rice from settling and burning on bottom
Add all sugar at start instead of tasting and adjusting midway
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead?
Yes, prepare up to 1 day ahead and refrigerate covered. Pudding thickens more as rice hydrates overnight. Reheat gently on stovetop with a splash of milk to thin, or serve chilled straight from fridge.
What if my pudding is too thin?
Continue simmering 10-15 minutes longer, stirring often. Pudding also thickens significantly upon cooling. If still loose after cooling, it was under-cooked; reheat and simmer another 10 minutes.
Can I freeze coconut rice pudding?
Not recommended. Freezing breaks down the creamy texture and causes separation upon thawing. Best enjoyed fresh or refrigerated within 4 days.