Coconut-orange rice pudding

Dairy free

This tastes great warmed for a breakfast treat, as well as cooled, for a dessert.












  • 1 cup white basmati or jasmine rice
  • 1 ¾ cups water
  • ½ tsp salt
  • Pinch of saffron
  • 4 ½ cups of combined milks: (almond, coconut, or preferred milk combinations) I use: 1 can of light coconut milk (1 2/3 cups) plus, remainder – almond/coconut to equal 4 ½ cups altogether
  • Zest from 1 organic orange
  • 1 tsp. pure orange oil
  • ½ tsp. pure vanilla extract
  • 2 cinnamon sticks
  • ¾ cup golden raisins
  • Scant ¼ tsp. ground nutmeg
  • 1/8 tsp. cardamom powder
  • 1 large organic egg
  • 4 TBS sweetener of choice, or combined: pure maple syrup, honey, sugar
  • Cinnamon powder for dusting the top of the pudding

NOTE:  You can use any sweetener/s of choice: maple syrup, honey, sugar. Desired sweetness is personal. I do NOT like highly sweetened desserts, so you may want to add more.


In a medium sized (~2 ½ quart) heavy-bottomed saucepan, combine the rice, salt & saffron with 1 ¾ cups water. Bring to a boil, stir once. Lower the heat and simmer, covered, on lowest heat for 8 -9 minutes, until most of the water is absorbed.

Stir in 4 cups of the combined coconut/almond milks and bring to a gentle boil. Lower heat; add golden raisins, cardamom, cinnamon sticks, orange oil, vanilla extract and orange zest. Simmer, uncovered, for 25-30 minutes, until the rice is very soft and the pudding is thick. Stir often, especially towards the end. Slowly stir in beaten egg and sweeteners of choice.  Add last ½ cup of milk and continue cooking for 2 -3 minutes until milk absorbs, stirring well.

Pour into a bowl and let cool slightly. I prefer to keep the cinnamon sticks in the pudding. Dust top of bowl generously with cinnamon.  If you don’t like a skin on top of your pudding, cover immediately with plastic wrap. (I like a skin).  Serve warm or chilled.

This tastes great warmed for a breakfast treat, as well as cooled, for a dessert.



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