Rice Pudding

My grandmother always made really good rice pudding. She eventually gave over the recipe but it requires standing over a stove, stirring for a long time. Not exactly something I felt like doing on a day that is 85 degrees. There had to be a less time consuming and easier way to make rice pudding. Well, ta-da! I have it. This recipe is altered from a rice pudding recipe I found in "Baking with Agave Nectar".


You could use any rice you'd like. Aborio, white, brown, or even basmati would be great. This recipe is made with coconut milk, for richness, so it has a slight coconut flavor. Because of the coconut flavor I added in other tropical flavors like orange and lemon zest, mango and pineapple chunks, and cinnamon.


I love rice pudding as a summer dessert. It can be rich, but it's cool and refreshing.


Rice Pudding


Makes about 4 cups


1 cup rice
2 cups water
1/4 tsp salt
1, 14 oz can coconut milk
1/2 cup agave nectar
zest of 1 orange
zest of 1/2 a lemon
1/2 tsp cinnamon
1 tsp vanilla extract
1 mango, cubed
1 cup diced pineapple


- In a large pot add the rice, water, and salt. Bring to a boil then reduce, cover, and simmer for about 25 minutes.
- Fluff rice with a fork.
- Add in the coconut milk, agave nectar, zests, and cinnamon. Cook over medium heat until it comes to a boil and has thickened.
- Remove from heat and add in the vanilla.
- Pour into a bowl and fold in the mango and pineapple. Place plastic wrap directly on pudding so a skin will not form. Place in your fridge until cold.
- Serve chilled with toasted coconut.




Sorry no picture at the moment, maybe later tonight!