This pudding is my favorite way to use up the leftover rice that always seems to be hanging around in the back of my fridge. It’s creamy and comforting, with just a hint of sweetness, and is great as a snack or dessert.
I started off with leftover coconut rice, but you could use any leftover plain rice you have on hand.
In with the rice went a can of light coconut milk and some whole milk along with cinnamon, nutmeg and some brown sugar for sweetness.
Let that soak overnight (this is an important step to get that extra-creamy pudding texture). Then the next morning just pour it into your rice cooker and in about an hour you have pudding!
I have a fuzzy-logic rice cooker with a porridge setting that makes the last step pretty much foolproof, but you can do this on the stovetop as well – just bring it up to a bubble and simmer it for 30-40 minutes.
The pudding can be served hot, but both Hubs and I prefer ours cold. I like to portion it into small jars for easy grab-and-go convenience, then store them in the fridge.
Optional serving ideas - top it with nuts, fruit, extra cinnamon, or even a drizzle of maple syrup.
Cinnamon Coconut Rice Pudding
adapted from The Ultimate Rice Cooker Cookbook
- 2 cups leftover white rice
- 1 14-oz can light coconut milk
- 3/4 cup whole milk or heavy cream
- 1/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of fine sea salt
Combine all ingredients in a medium bowl, breaking up any clumps in the rice as you mix. Cover and refrigerate at least 8 hours, or overnight.
If using a fuzzy-logic rice cooker (min 3 cup size), coat the insert in nonstick cooking spray and add in the pudding mixture. Cook using the porridge setting (will take approximately 1 hour).
If cooking on the stovetop, heat the pudding mixture to a bubble and then partially cover and simmer for 30-40 mins, stirring frequently, until thickened.
Can be served hot right away, or chill at least 4 hours to serve it cold (you can speed up chilling by dividing it into smaller containers).
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