This dairy-free Coconut Honey Rice Pudding from Fuji Mama rocked my world. It had the traditional creaminess of rice pudding but with the extra richness that only coconut milk can offer. My kitchen also smelled amazing for many hours, which was an added bonus.
To make it, you will need: soy milk (or almond milk or any other kind), coconut milk, vanilla extract, sugar, long grain rice, honey, sea salt.
In a saucepan, pour in your milk.
Then add the coconut milk…
A bit of sugar and a pinch of salt …
A dash of vanilla …
And then at last, the rice.
Bring the milk to a simmer and stir the ingredients along the way, making sure that the rice doesn’t stick to the bottom of the pot.
Over the next 20 minutes you’ll see the liquid begin to thicken as the rice absorbs it and releases its starch.
Soon you’ll be able to make a track with a spatula and that is when it is ready to remove from the heat.
Pour in the honey at this point. It adds a wonderful earthiness that you just can’t get with sugar.
While it’s still warm, spoon it into serving dishes and drizzle the top with a bit more honey if you’d like.
It will melt into the warm pudding and be absolutely, utterly dreamy.
Coconut honey rice pudding—a rice pudding with an Asian twist, made with coconut milk, soy milk, and Japanese rice* and sweetened with a bit of honey and sugar. So comforting, that if you close your eyes, you might be able to sense your mom hovering nearby.
*Note: Japanese rice is often labeled as medium-grain rice, sushi rice, or Calrose rice at the store.
1. Mix together the coconut milk, soy milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.
2. Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed (about 20 to 25 minutes).
3. Remove the saucepan from the heat and stir in the honey. Let the pudding stand for 5 minutes and then divide it among bowls and drizzle with honey and serve.
- 1-¾ cup Coconut Milk
- 1-½ cup Soy Milk
- ½ cups Japanese Rice
- 2 Tablespoons Granulated Sugar
- 1-½ teaspoon Vanilla Extract
- 1 pinch Sea Salt
- 3 Tablespoons Clover Honey, Plus More For Drizzling
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.