Servings: 6 | Preparation time: 5 minutes | Cooking time: 30 minutes
Ingredients
- 1 cup jasmine scented rice
- 2 cups water
- 2 ½ cups whole milk
- ½ cup British Class coconut milk powder
- ½ cup British Class dark brown sugar
- ½ tsp Cool Runnings ground cinnamon
- ½ tsp Cool Runnings vanilla flavouring
- ⅛ tsp Cool Runnings salt
- Optional: raisins, shredded coconut, or a sprinkle of extra cinnamon for garnish
Directions
1. Rinse the rice under cold water, then combine it with 2 cups water in a medium saucepan. Bring to a boil over medium heat.
2. Reduce heat to low, cover, and simmer until most of the water is absorbed and the rice is tender, about 15 minutes.
3. In a separate bowl, whisk together the milk and coconut milk powder until smooth. Add the mixture to the cooked rice along with brown sugar, cinnamon, salt, and vanilla extract.
4. Stir well and cook over medium-low heat, stirring frequently, until the mixture thickens to a creamy pudding consistency, about 15–20 minutes.
5. Taste and adjust sweetness if needed. If it gets too thick, you can stir in a splash of extra milk.
6. Serve warm or let it cool and refrigerate for a chilled version. Top with extra cinnamon, raisins, or shredded coconut if desired.
Coconut Rice Pudding Recipe Card
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