Coconut milk rice pudding

A Modern dessert dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 1 h

Organic sourcing

Coconut milk and shredded coconut are better sourced organic to avoid additives. Rice tends to be low-pesticide, so organic may be a secondary consideration.

Ingredients

• 1 cup short-grain white rice
• 2 cups coconut milk
• 2 cups water
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup shredded coconut
• 1/4 cup raisins

Method

1. Rinse the rice under cold water until the water runs clear.
2. Combine the rice, coconut milk, and water in a saucepan.
3. Bring the mixture to a boil over medium heat, then reduce to a simmer.
4. Cover the saucepan and let the rice cook until tender and creamy, about 30 minutes, stirring occasionally.
5. Once the rice is cooked, stir in the maple syrup, vanilla extract, cinnamon, and salt.
6. Cook uncovered for another 5 minutes, stirring frequently, until thickened to desired consistency.
7. Remove from heat and stir in the shredded coconut and raisins.
8. Serve warm or chilled, as preferred.

Notes

• Substitute maple syrup with agave or coconut sugar if desired.
• For extra aroma, add a whole cinnamon stick while simmering.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.