Coconut Arborio Rice Pudding

Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.


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  • Total Time:
  • Servings: 6


  • 1 quart whole milk
  • 1 cup arborio rice (about 8 ounces)
  • 1/2 cup sugar
  • One 14-ounce can unsweetened coconut milk
  • 1/2 cup coarsely shredded unsweetened coconut

How to make this recipe

  1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.

  2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.

  3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

Contributed By Photo © Quentin Bacon Published January 2010

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Aggregate Rating value: 5

Review Count: 1686

Worst Rating: 0

Best Rating: 5

Author Name: asalustro

Review Body: Not a review but a question.  The recipe calls for "water."  Where is the "water" in the ingredients?

Date Published: 2016-06-19

Author Name: RazielT

Review Body: Noting would ever beat my mum's baked rice pudding .... Rice, milk, sugar with knobs of butter on top. Bunged into the oven and baked to perfection with a golden brown crust/skin on top. We'd all fight for a piece of the skin .... delish!

Date Published: 2016-06-19

Author Name: Sipra0002

Review Body: I followed the instructions but my rice won't get tender

Date Published: 2016-06-19