Coconut Cream Arborio Rice Pudding

This recipe for rice pudding is so easy, it practically makes itself! A couple of special ingredients make it extra creamy and coconutty- definitely worth the trip to a more specialized store selling them. Freeze dried coconut milk powder is a wonderful way to add extra coconut flavor into baked goods, creams & puddings- without having to use coconut extract, which can sometimes have an artificial flavor. Arborio rice is a short grained Italian rice that is high in starch, so as it cooks, it gives a very creamy consistency to the pudding. 

Coconut Cream Arborio Rice Pudding

  • 100g Arborio rice
  • 150g heavy cream
  • 850g milk
  • 25g freeze dried coconut milk powder
  • 160g coconut cream
  • 50g sugar 

Rinse the rice in cold water and swish around one time to clean. Then drain.

Scale the cream, milk & freeze dried coconut milk powder into a medium pot, stir in the rice and bring to a simmer over medium high heat, stirring constantly with a rubber spatula.

Continue to simmer & stir until the liquid is absorbed and the rice has expanded & burst and it is texturally soft to taste. 

Remove from heat and stir in the sugar and coconut cream.

Transfer to a container and cover the surface with film. Allow to cool at room temperature until just warm.

Refrigerate until chilled and serve with fresh fruits, jam, pure├ęs and everything that is delicious and in season!