Description
A fast, comforting, and ultra-creamy rice pudding made with short-grain rice, whole milk, and warm cinnamon, topped with toasted coconut for a nutty crunch.
Ingredients
Scale
- 1 cup short-grain white rice (Arborio)
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup shredded coconut (unsweetened)
- 1 tablespoon butter
- Optional: Raisins or dried cranberries
- Optional: Pinch of freshly grated nutmeg
Instructions
- Toast the shredded coconut in a small skillet over medium heat for 3-5 minutes, stirring constantly until golden brown and fragrant. Set aside.
- In a 3-quart heavy-bottomed saucepan, combine the rice, milk, sugar, salt, and vanilla extract. Stir well to dissolve the sugar.
- Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Reduce heat to low.
- Simmer for 20-25 minutes, stirring every 5 minutes, until the rice is tender and the mixture is thick and creamy.
- Remove from heat and stir in the ground cinnamon and butter until melted.
- Ladle the warm pudding into bowls and sprinkle with the toasted coconut.
- Serve immediately while warm.
Notes
Use leftover cold rice for best texture as it absorbs milk more evenly. Do not rush the simmer; low and slow cooking prevents scorching and ensures creaminess. Toasting the coconut is crucial for flavor. The pudding thickens as it cools; add a splash of milk when reheating leftovers.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
Keywords: rice pudding, easy dessert, weeknight dinner, creamy rice pudding, toasted coconut, cinnamon dessert, comfort food, gluten-free dessert