Coconut Milk Rice – A Childhood Favorite

  • 10 mins prep
  • 30 mins cook
  • serves 4 people

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Coconut Milk Rice

Growing up I did enjoy baking and I had a few staples desserts that I would make regularly. Besides anything with chocolate, milk rice was always on the list.

Actually, my dad and grandmother use to make this often. Both had their own version, and both desserts were enjoyed without a grain of resistance. Easy to make and nothing to it besides keeping a watchful eye on the pan that it will not scorch and burn.

It has been a while since I decided to make milk rice, however, I wanted to make it a bit differently, give it my own personal spin. Having some extra coconut milk on hand that was screaming to come off the shelf and be used, here is my own version.

Incorporating a bit of my dad and grandmother’s touch and adding my own. This Coconut Milk Rice will soon become your and your children’s favorite afternoon snack. Besides being super delicious it is super easy to make too.

This dessert is lighter than his counterpart rice pudding.

TIPS on How to Make Rice with Coconut Milk:

  • I love arborio rice, it is more starchy and I enjoy the feel and taste when cooked. However, any rice will do.
  • Shake the coconut water can well before opening it. It has a tendency to coagulate and sit on a mass instead of being fluid. Not to worry as the mass will dissolve while cooking.
  • Cinnamon stick once cooking gives out such a great flavor that I highly recommend use it. If none is on hand, replace it with 1 teaspoon of ground cinnamon.
  • There are so many types of cinnamon on the market. Ceylon cinnamon is one of my favorite and always have in my pantry.
  • Vanilla bean: slit in the middle and remove with the back of your knife all the seeds. Do add the empty vanilla pod to the milk rice. There is still so much flavor left in it to enjoy, sacrilegious to throw it away. When done you can save the vanilla pod and place it inside your sugar bowl to flavor your sugar.
  • Adding egg yolks gives it a more velvety rich flavor. Optional step, however.

A super easy dessert, ready in 30 minutes, that can be enjoyed either lukewarm or cold. One word of advice: do not eat it all while cooking. The temptation is there and I can vouch for it 🙂

Looking for more yummy Dessert recipes? You may also like:

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Nutrition Facts
Coconut Milk Rice
Amount Per Serving
Calories 499 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 21g131%
Cholesterol 106mg35%
Sodium 48mg2%
Potassium 339mg10%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 16g18%
Protein 9g18%
Vitamin A 260IU5%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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Coconut Milk Rice

  • 10 mins prep
  • 30 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 1 ½ cup water
  • 1 5-inch cinnamon stick
  • 1 13.5 ounces unsweetened full-fat coconut milk
  • 1 cup whole milk
  • ¼ cup of sugar
  • 1 vanilla bean, split and seeds removed
  • 1 teaspoon almond extract
  • 1 teaspoon unsalted butter
  • pinch of salt
  • 2 egg yolks slightly beaten


  1. Bring the water, rice, and cinnamon stick to a boil in a large saucepan over medium heat. Bring to a boil, uncovered stirring occasionally until the water is almost absorbed, 10 minutes.

  2. Stir in coconut milk, sugar, vanilla bean seeds and bean, almond extract, butter, and salt. Bring to a boil over medium heat.

  3. Reduce heat to medium-low and cook rice uncovered, stirring often until the mixture has thickened to almost a pudding-like consistency, 20 minutes. Remove from heat add the egg yolk. Mix well and transfer to a large bowl.

  4. Remove the cinnamon stick and vanilla bean. Keep the vanilla bean for another use discard the cinnamon stick. Serve lukewarm or cold.

coconut milk rice coconut milk rice


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Comments (6) Post a Reply

  1. Mihaela| says:

    This is the taste of childhood; it’s all coming back now!!

    1. Giangi Townsend says:

      I am glad, nothing like enjoy a past moment with love

  2. Katrina says:

    Coconut, cinnamon, and vanilla is a perfectly decadent flavor combination! Thank you for this delicious and fragrant arborio rice recipe.

    1. Giangi Townsend says:

      The pleasure is all mine, thank you for stopping by Giangi’s Kitchen.

  3. Sue says:

    My mom used to make rice pudding, this brings back so many memories!

    1. Giangi Townsend says:

      I am so happy it did.
      Happy Holidays!

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