Vanilla Coconut Rice Pudding

  • Sep, 14 , 22
  • Shuli Madmone



3/4 Basmati rice
2 cups Coconut milk
4 cups Whole milk
3 Cinnamon sticks
1/4 tsp Cardamom green powder
1/8 tsp Powdered cloves
1/4 tsp Star Anise powder
1/4 tsp Cinnamon powder
1 Vanilla bean (split lengthwise)
5 tbsp Sugar
1/4 cup Raisins
Pinch of Kosher salt
Ripe mango slices (garnish)


Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean and then add in the cardamom green powder, Star anise, cinnamon powder and cinnamon sticks. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.

Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.