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Coconut Milk Rice Pudding


4 cups leftover plain white rice, cold
2 cups coconut milk (Look in the organic foods cold case at the grocery store.  I didn’t know they sold it by the half gallon either.)
2 large eggs, beaten
Cinnamon and nutmeg to taste
1/4 to 1/2 cup white sugar, depending on how sweet you want the pudding to be
1/3 to 1/2 cup amaretto or bourbon, depending on your tastes

Combine all ingredients but the rice in a 6×6 baking dish.  Add the rice and mix thoroughly.  Make sure you break up any clumps of rice as much as you can.  Place dish in a 350 degree oven for 60 minutes or until the top browns and the rice absorbs most of the liquid.  Allow to cool and serve.

Possible additions – Raisins and/or toasted coconut.

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  1. Sorry, but I just can’t get into those rice puddings/desserts…

    • I’m usually the same way. I was just looking for some way to get the rice and coconut milk out of the refrigerator without wasting it, and this actually turned out pretty well.

  2. Printed….thanks. I love rice pudding.

  3. Possible additions … pineapple and rum. That would be my next step.

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