Coconut-Lime Rice Pudding

Coconut-Lime Rice Pudding



1/3 cup white basmati rice
14 oz can coconut milk (not cream of coconut)
1 1/2 cups milk
1/3 cup sugar
2 teaspoons lime zest*
1/8 teaspoon salt
1 lime, quartered (optional)

In a small bowl soak rice in about 2/3 cup of cold water for 30 minutes. Drain rice. In a medium sized saucepan bring coconut milk, milk, rice, sugar, and salt to a boil, Reduce heat to low and simmer, for about 40-45 minutes, stirring occasionally. It should have cooked down to a thick, creamy texture. Remove from heat and stir in lime zest. Serve with lime wedges. Delicious warm or chilled.

*For plain coconut rice pudding omit lime zest


  1. Culinarily Obsessed

    yum sounds delicious. I’m planning to make some rice pudding this week. This would be a good version to make.

    btw thanx for stopping by my blog =)

  2. This DOES sound delicious … love the tropical flavorings in winter!

  3. Well… you could have knocked me over with a feather I was so pleasantly shocked by the delicious sound of that recipe.I can’t wait to try it out! I love coconut and limes 🙂

  4. amazing! One of my favorite rice pudding recipes, I make it all the time. I thought at first that using basmati rice for a pudding was sort of funny, but it comes out *so* well and very smooth.

  5. Deliciously simple! I was afraid to add the whole amount of milk as I like my rice pudding thick, but I trusted you and I was right to! It thickened up really nicely. I was very generous on the lime zest and next time, I'll cut down on the sugar. It's a wonderful recipe, thanks for sharing it!