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+ servings

Cinnamon-Raisin Coconut Rice Pudding


  • 3 ¾ cups whole milk + ½ cup for serving
  • 1 ¾ coconut milk, canned
  • ½ cup natural sugar
  • ¾ tsp fine-grain sea salt
  • 1 cinnamon stick
  • ½ cup raisins
  • ½ cup water (or brandy or whiskey)
  • ½ cup long-grain white rice
  • 1 Tbsp vanilla


  • Combine raisins and water in a bowl, let sit until softened.
  • Meanwhile, combine milk, coconut milk, coconut sugar, and sea salt, and cinnamon stick salt in large saucepan and bring to a low boil over medium-high heat, stirring frequently
  • Stir in rice and reduce heat to low. Cook, keeping an eye on and adjusting the heat in order to maintain a gentle simmer.
  • Stir occasionally to prevent scorching, until rice is soft and the pudding has thickened to the consistency of yogurt, 50 to 70 minutes.
  • Stir in vanilla. Discard Cinnamon stick
  • Transfer pudding to a large bowl, stir in raisins, and let cool completely about 2 hours, or let cool and refrigerate until cold, about 2 hours longer.
  • Just before serving, stir in remaining ½ cup milk.
  • Top with a pinch of cinnamon, or nutmeg