Coconut Vanilla Bean Rice Pudding

This Coconut Vanilla Bean Rice Pudding is a luxurious twist on the classic dessert, combining fragrant jasmine or basmati rice with creamy coconut milk and a rich vanilla bean custard. Perfectly sweet, velvety, and aromatic, this pudding is a treat for the senses. Serve it warm or chilled, and top it with a brûléed sugar crust for an extra touch of indulgence.

Prep Time

• 20 minutes

Cook Time

• 1 hour

Total Time

• 1 hour 20 minutes (plus cooling time)

Servings

• 6–8 servings

Ingredients

For the Rice:

• ½ cup plus 2 tablespoons jasmine rice or basmati rice
• ¼ cup granulated sugar
• 1 (13½-fluid ounce) can coconut milk
• 1 cup whole milk
• ¼ teaspoon salt

For the Custard:

• 1 vanilla bean (or 1 tablespoon vanilla extract)
• ½ cup plus 2 tablespoons granulated sugar , divided
• 1 cup whole milk
• 2 cups heavy cream
• 5 egg yolks
• 1 whole egg

Special Tools:

• Fine-mesh strainer

Instructions

Step 1: Cook the Rice

1. Preheat the oven to 325°F (165°C).
2. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
3. In a heavy-bottomed medium saucepan, combine the rinsed rice with 2 cups cold water . Bring to a boil over medium-high heat, then immediately remove from the heat.
4. Strain the rice to discard the starchy water and return the blanched rice to the pan.
5. Add the ¼ cup sugar , coconut milk , whole milk , and salt to the rice. Stir to combine.
6. Bring the mixture to a boil, then remove from the heat. Cover tightly with aluminum foil or a lid.
7. Transfer the covered pan to the oven (or use a metal/glass baking dish if needed) and bake for 30 minutes , or until the rice expands and absorbs all the liquid. If there’s still runny milk, bake for an additional 5–10 minutes , covered.
8. Once done, remove the rice from the oven, leave it covered, and set aside to cool slightly.

Step 2: Make the Custard

1. While the rice bakes, prepare the custard. Split the vanilla bean lengthwise and scrape out the seeds using a knife. Combine the seeds, the empty pod, ½ cup sugar , milk , and heavy cream in a heavy saucepan.
2. Bring the mixture to a simmer over medium heat. Remove from the heat and let the vanilla steep for 10 minutes .
3. In a mixing bowl, whisk together the egg yolks , whole egg , and remaining 2 tablespoons sugar for about 1 minute , until slightly frothy.
4. Temper the eggs by slowly ladling some of the hot cream mixture into the egg mixture, whisking constantly to prevent curdling. Gradually pour the warmed egg mixture back into the saucepan with the cream, whisking continuously.
5. Cook the custard over medium heat, stirring constantly with a rubber spatula or wooden spoon, until it thickens enough to coat the back of a spoon (about 5–7 minutes ). Be careful not to let it boil.
6. Remove from the heat and strain the custard through a fine-mesh strainer to remove the vanilla pod and any cooked egg bits.

Step 3: Combine the Custard and Rice

1. Scoop the cooked rice into a large mixing bowl.
2. Pour the hot custard over the rice and whisk gently but thoroughly to ensure the rice granules are evenly dispersed and the mixture is fully combined.
3. Allow the rice pudding to cool completely at room temperature, then refrigerate until chilled (at least 2 hours ).

Step 4: Serving Suggestions

1. Portion the rice pudding into individual oven-proof serving dishes (gratin dishes or crème brûlée ramekins work well).
2. Sprinkle a thin, even layer of granulated sugar over the surface of each pudding.
3. Use a kitchen torch to caramelize the sugar into a golden crust, or broil briefly in the oven until the sugar melts and hardens.
4. Let the brûléed sugar cool and harden for a few minutes before serving.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently on the stovetop with a splash of milk to loosen the texture, if desired.

Nutrition Facts (Per Serving, based on 8 servings)

• Calories: ~320 kcal
• Protein: 6g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 1g
• Sugar: 22g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Coconut Vanilla Bean Rice Pudding elevates the classic dessert with its creamy texture, tropical coconut flavor, and the fragrant elegance of vanilla bean. The custard adds a decadent richness, while the brûléed sugar topping provides a satisfying crunch. Whether served warm or chilled, this pudding is a show-stopping dessert that’s perfect for special occasions or cozy evenings.

Ready to indulge in this creamy, dreamy treat? Grab your ingredients and prepare to savor a rice pudding that’s as luxurious as it is comforting—it’s pure bliss in every bite!