Golden Caramel Coconut Rice Pudding
A creamy and comforting rice pudding made with homemade golden caramel, silky coconut milk, and a touch of cinnamon. This indulgent dessert is easy to make and perfect for feeding a crowd.
🛒 Ingredients
10 servings
- 2 cups (400 g) short-grain white rice
- 4 cups (1 litre) water
- 1 cup (200 g) granulated sugar
- 200 ml (¾ cup) coconut milk
- 2 cups (500 ml) whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- Ground cinnamon to serve
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Directions
- 1
Cook the rice in water until fully absorbed. Set aside.
- 2
In a large heavy-bottomed saucepan, melt the sugar over medium heat without stirring until it turns a deep amber caramel.
- 3
Carefully pour in the coconut milk and whole milk. Stir over low heat until the caramel fully dissolves.
- 4
Add the cooked rice and condensed milk. Simmer for 10 minutes over low heat, stirring frequently.
- 5
Remove from heat and let cool slightly. Taste and add more sugar if desired.
- 6
Serve warm or chilled in individual bowls, dusted with ground cinnamon.
💡 Chef's Tip
Avoid stirring the sugar while it melts — just swirl the pan gently for even caramelization. Warm the milk before adding it to prevent the caramel from seizing.
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