Creamy Coconut Rice Pudding
This is Brazilian rice pudding at its best: generous, silky and gently perfumed with coconut. Sweetened condensed milk brings that unmistakable softness, while a touch of cinnamon wakes everything up. A family dessert that's easy to make and always met with a smile.
🛒 Ingredients
8 servings
- 1½ cups raw rice, rinsed and drained (about 300 g)
- 1 litre (4 cups) water for cooking the rice
- 6 tablespoons sugar
- 1 can sweetened condensed milk (397 g)
- 200 ml coconut milk
- 500 ml whole milk
- 1 can heavy cream, whey drained (200 g)
- 2 to 3 cinnamon sticks
- Ground cinnamon, for dusting
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Directions
- 1
Rinse the rice under clear water until the water runs clear, then drain it thoroughly.
- 2
Tip the rice into a large saucepan with the water and cinnamon sticks, then set it over medium heat.
- 3
Once the rice is tender, keep a little water at the bottom of the pan — do not let the rice dry out completely.
- 4
Add the sugar, whole milk, coconut milk and sweetened condensed milk, then stir energetically until the mixture is completely smooth.
- 5
Cook for 5 more minutes over low heat, stirring constantly and watching closely: milk rises fast and boils over easily.
- 6
Off the heat, fold in the cream and give it one last stir.
- 7
Pour into a shallow dish, let it cool down or chill it, then dust with cinnamon to taste. Serve warm or well chilled.
💡 Chef's Tip
The secret to silky rice pudding: never let it dry out while the rice cooks, and stir without stopping the moment the milk goes in. For an even richer texture, add the cream off the heat. The dessert thickens as it cools — if it sets too firm, loosen it with a small splash of milk.
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