GERD Friendly Dairy Free Coconut Rice Pudding
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup water
- ¾ cup short-grain white rice (such as arborio or sushi rice), rinsed
- 3 tbsp granulated sugar
- ¼ tsp fine salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
For serving
- toasted shredded coconut, for serving (optional)
Instructions
- 1
Combine the coconut milk, water, rinsed rice, sugar, and salt in a medium saucepan over medium heat. Stir to dissolve the sugar, then bring to a gentle simmer, stirring frequently.
- 2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom of the pan, until the rice is fully tender and the mixture has thickened to a loose, creamy porridge consistency, about 30–35 minutes. The pudding will look slightly thinner than you expect — it thickens further as it cools.
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