Asian Rice Pudding Recipe: Coconut Milk Infused Creamy Delight

This creamy rice pudding brings the comforting flavors of Asian desserts to your kitchen. I developed this version after testing countless ratios to achieve the perfect creamy texture with coconut milk.

The secret lies in slow cooking the rice until it absorbs the rich coconut milk completely. A touch of pandan or vanilla adds depth without overpowering the delicate sweetness.

What emerges is a velvety pudding with tender rice grains suspended in fragrant coconut custard. Each spoonful delivers warmth and satisfaction that feels both indulgent and nourishing.

Serve it warm or chilled, garnished with toasted coconut flakes for added texture. This dessert transforms simple ingredients into something extraordinary.

Ingredients for Asian Rice Pudding

Coconut milk, fragrant spices, and jasmine rice make this velvety dessert sing with Asian flavors.

Jasmine rice is non-negotiable here—look for Thai brands at Asian markets or the international aisle. The coconut milk needs to be full-fat (lite versions won’t give you that luxurious texture). I always grab Thai Kitchen or Chaokoh from Whole Foods. Cardamom and cinnamon should be fresh; if they’ve been in your cabinet for years, grab new ones. The difference is noticeable.

No pandan extract? Vanilla works fine, but the flavor shifts slightly more Western. Swap raisins for chopped dates or skip entirely. Want it thicker? Add an extra tablespoon of cornstarch slurry. For a dairy-free version, skip the heavy cream—coconut cream from the top of the can adds richness without the dairy.

This keeps beautifully in the fridge for 4-5 days. The flavors actually deepen overnight. Freeze portions for up to 3 months—just thaw in the fridge and reheat gently with a splash of milk. Always toast the coconut flakes fresh for garnish (takes 2 minutes, worth it).

Step-by-Step Instructions for Coconut Milk Rice Pudding

Here’s the method that guarantees silky, luxurious texture without any curdling or clumping.

Step 1: Prepare and Cook the Rice Base

Rinse the 0.75 cup jasmine rice thoroughly under cold water until the water runs clear—this removes excess starch and prevents a gummy final texture. Drain well in a fine-mesh sieve.

In a medium saucepan, combine the drained rice with the 2 cups water and the 1 whole cinnamon stick. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes until the rice is tender and the water is mostly absorbed. Stir occasionally to prevent sticking.

Step 2: Infuse with Coconut and Aromatics

Once the rice is tender, pour in the 2 cups coconut milk. Lightly crush the 4 whole cardamom pods with the side of your knife and add them to the pan along with the 0.25 tsp salt.

Stir in the 0.5 cup granulated sugar and 1 tsp pandan extract. Return to a gentle simmer over medium-low heat and cook uncovered for 10-12 minutes, stirring frequently. You’ll notice the mixture thickening slightly and the fragrant aroma of cardamom and pandan filling your kitchen.

Step 3: Thicken to Creamy Perfection

In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons of cold water to create a smooth slurry. Slowly pour this into the simmering pudding while stirring constantly with a wooden spoon.

Continue cooking for another 3-5 minutes until the mixture reaches your desired consistency—it should coat the back of a spoon thickly but still ripple slightly when you move it. This is when you’ll see the transformation from thin porridge to rich, velvety pudding.

Step 4: Finish and Serve

Remove the pan from heat and discard the cinnamon stick and cardamom pods. Stir in the 0.25 cup raisins and 0.25 cup heavy cream if using. The cream adds an extra layer of richness that takes this from good to extraordinary.

Ladle the warm pudding into serving bowls and garnish with the 0.5 cup unsweetened shredded coconut. For best texture, let it cool slightly—about 10 minutes—so it sets just enough to hold its shape while still being wonderfully creamy. The raisins should be plump and the coconut fragrant.

Regional Styles of This Dish

Thai Style

In Thailand, they use sticky rice and sweeten with palm sugar for a deeper caramel note. I love the chewy texture of sticky rice in this version, which feels more authentic to the street food I tried in Bangkok. The pandan is non-negotiable here—it’s the soul of Thai desserts. 🌿

Indian Kheer

Indian kheer uses basmati rice and whole milk, simmered for hours until it reduces to a thick, creamy consistency. Cardamom and saffron are the dominant spices. I often add 1-2 tbsp of chopped pistachios and rose water for that signature Indian floral touch.

Filipino Biko

Filipino biko is unique with its use of glutinous rice and coconut milk, creating a sticky, almost cake-like texture. It’s traditionally cooked in a clay pot and topped with latik (coconut curds). The smoky aroma from the clay pot is unforgettable.

Chinese Congee

Chinese sweet congee often uses jasmine rice like our recipe but is thinner in consistency. They sweeten it with rock sugar and add dried longan or red dates for natural sweetness. I love the subtle, earthy sweetness of this version.

Malaysian Pulut

Malaysian pulut often incorporates screwpine leaves (similar to pandan) and is steamed rather than boiled. The rice is often colored with natural dyes like butterfly pea flower for a vibrant presentation. The texture is slightly firmer but still creamy. ✨

Vietnamese Chè

Vietnamese chè can include multiple types of beans and rice, making it more of a dessert soup. Mung beans and tapioca pearls are common additions. The coconut milk is often served on the side so you can adjust the creaminess to your preference.

Frequently Asked Questions