Description
A creamy, tangy, and sweet dairy-free rice pudding made with coconut milk and lime. It is easy to prepare, budget-friendly, and perfect for kids and adults alike.
Ingredients
Scale
- 1 cup (200g) short-grain or medium-grain white rice (e.g., Arborio or Sushi rice)
- 2 cans (400ml each) full-fat coconut milk
- 1 cup (240ml) water
- 1/2 cup (100g) granulated sugar
- 2 tablespoons coconut oil or unsalted butter
- 1 large lime (zested and juiced)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut (for topping)
Instructions
- Wash the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.
- Zest the lime, ensuring you get only the green part and no white pith, then cut and juice the lime.
- In a 3-4 quart heavy-bottomed saucepan, combine the washed rice, coconut milk, water, sugar, coconut oil (or butter), and salt. Stir well to dissolve the sugar.
- Place the pot over medium-high heat and bring to a boil.
- Once boiling, reduce heat to low. Cover with the lid, leaving it slightly ajar to allow steam to escape.
- Simmer gently for 20-25 minutes, stirring once or twice to prevent sticking. The rice should be tender and the mixture thickened.
- Remove the pot from the heat. Stir in the lime zest and vanilla extract. Taste and adjust sweetness or tartness if needed.
- While the pudding rests, heat a small skillet over medium-low heat. Add the shredded coconut and stir constantly until golden brown and fragrant (3-5 minutes). Remove from heat immediately to prevent burning.
- Serve the pudding warm or chilled, topped with the toasted coconut flakes and an optional squeeze of fresh lime juice.
Notes
Use short-grain or medium-grain rice for a creamy texture; long-grain rice will not get creamy enough. Toast the coconut on low heat to avoid burning. The pudding thickens as it cools, so do not over-thicken it in the pot. Leftovers can be stored in the refrigerator for up to 5 days. Add a splash of milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: dairy-free, coconut lime rice pudding, kid-friendly dessert, vegan dessert, gluten-free, easy dessert, weeknight treat, budget-friendly