Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Coconut Honey Rice Pudding

by fujimama on April 14, 2010 in Dairy Free, Special Dietary Needs

4.64 Mitt(s) 11 Rating(s)

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Recipe Description

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.

Preparation Instructions

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.

Ingredients

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

11 Reviews | Be the first to review!

Reviews

mrsfuzz on 8.3.2010

I read this recipe this morning when I first woke up, before breakfast. It looked soooooooooooo tasty, and I realized I had all the ingredients on hand to make it! So I raced to the kitchen and whipped up a batch. It absolutely lives up to the pictures. It was simple, fast, and the taste is exactly what I was looking for. YUM! I added a little sweetened shredded coconut before cooking, and I think it would be great either way.

Cathy Bray on 11.29.2010

Yummy and comforting! Thank you for the recipe!

Danka on 4.12.2011

I made this last week and it was so delicious that I’m making it again, right now. Yum!

I cooled it in the fridge in individual containers, and served it cold. I also toasted some coconut and sprinkled it on top. That was a really nice addition.

Katherine Shaw on 9.4.2011

In response to someone’s earlier question, I just tried this with regular milk instead of soy and it is delicious! For a more Indian touch I added a few cardamom seeds and some roasted almonds- My 3 yr old thinks he’s in heaven!

fishillusion on 2.21.2012

Delicious! I used regular milk instead of soy.

The Kitchen Magician on 4.28.2012

This is by far the best rice pudding I’ve ever had or made. Followed the recipe as written except I did use regular milk and lite coconut milk. Don’t hesitate, make this today!

sifueratica on 4.28.2012

This was delicious and the recipe was very easy. I made a double batch since my boyfriend loves rice pudding, and substituted almond milk and regular 2%. I added a little coconut extract and some shredded sweetened coconut when the pudding was almost finished cooking. Yum! Will definitely make this again

shep on 5.7.2012

I made this yesterday with regular milk instead of soy and it was delicious. We added raspberries and it was so tasty. Very easy recipe.

Cupcake Mama on 5.24.2012

I love this, sweet, but not too sweet. Great texture and super easy to make.

Dyedinthewoolcook on 6.1.2012

My family loved this recipe! I made it with Vanilla almond milk and short grain brown rice and it was delicious. I topped it with some toasted coconut and it was great. I’ll be making this often. Thanks for a great and easy recipe.

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