Coconut Milk Rice Pudding (Gluten Free)
A creamy, dairy-free twist on a classic comfort dessert, this Coconut Milk Rice Pudding is completely gluten-free and naturally sweetened. It’s soothing, nourishing, and perfect for breakfast or dessert.
Equipment
- Large saucepan
- wooden spoon or spatula
- measuring cups and spoons
- Fine mesh strainer
- serving bowls
Ingredients
- 1 cup jasmine or arborio rice (gluten-free)
- 13.5 oz full fat coconut milk
- 2.5 cups water or plant milk
- 1 tsp pure vanilla extract
- 0.25 cup maple syrup (or to taste)
- 0.5 tsp cinnamon
- 1 pinch salt
- to taste optional: raisins, chopped dates, cinnamon stick, lemon zest, or cardamom
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large saucepan, combine the coconut milk, water (or plant milk), cinnamon, salt, and rice.
- Bring to a gentle simmer over medium heat, stirring often to prevent sticking.
- Reduce heat to low and cook uncovered for 25–30 minutes, stirring every 5 minutes.
- Add vanilla and maple syrup. Stir and taste for sweetness and consistency.
- Cook 5–10 minutes more if a thicker texture is desired. Remove from heat and let sit to thicken.
- Serve warm with extra coconut milk or enjoy chilled with toppings of choice.
Notes
Use full-fat canned coconut milk for the best texture. This recipe stores well for up to 4 days and can be served warm or chilled. Customize with add-ins like raisins, lemon zest, or shredded coconut. For low FODMAP, skip dried fruits and use maple syrup in moderation.
Nutrition
Calories: 280kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gSodium: 50mgPotassium: 240mgFiber: 1gSugar: 9gVitamin C: 1mgCalcium: 20mgIron: 2.5mg
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