Chinese Rice Pudding Recipe: Coconut-Infused Sweetness with Chewy Bites

This coconut-infused rice pudding brings traditional Chinese flavors to your dessert table with a modern twist. The combination of creamy texture and chewy rice bites creates a satisfying finish to any meal.

I developed this version after testing multiple grain-to-liquid ratios to achieve the perfect consistency. The coconut milk adds natural sweetness while maintaining the dish’s authenticity.

What emerges is a comforting pudding with layers of flavor—subtly sweet, richly coconut, and studded with tender rice. It’s the kind of dessert that feels both familiar and special.

Serve warm or chilled, garnished with toasted coconut flakes. Here’s how to make this creation.

Ingredients for Chinese Rice Pudding

Creamy coconut meets traditional rice for a dessert that’s both comforting and special.

The rice is key here—jasmine gives you that authentic texture and subtle floral note. Look for it in the international aisle at Whole Foods or any Asian market. For the coconut milk, Thai Kitchen or Native Forest brands have the richest flavor and thickest consistency (avoid the light versions). The milk adds creaminess, so don’t swap it for water unless you’re in a pinch.

No jasmine rice? Short-grain white rice works in a similar ratio, but the flavor won’t be as aromatic. Swap raisins for dried cranberries or chopped dates—just soak them in warm water first. The egg helps bind everything, but you can skip it if needed (the pudding will be slightly looser). For a richer coconut flavor, toast the shredded coconut before garnishing.

Leftovers keep well—store in the fridge for up to 5 days. The pudding thickens as it cools, so you might need to add a splash of milk when reheating. It freezes beautifully for up to 3 months (thaw overnight in the fridge).

Step-by-Step Instructions for Chinese Rice Pudding

Here’s the method that guarantees creamy, fragrant pudding with perfect texture every time.

Step 1: Cook the Jasmine Rice to Tender Perfection

Rinse the 1 cup Jasmine Rice under cold water until the water runs clear—this removes excess starch and prevents a gummy texture. Drain thoroughly, then combine with the 2 cups Water in a medium saucepan.

Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the rice absorbs all the water. The grains should be tender but still hold their shape. Fluff with a fork and set aside—this pre-cooking ensures the pudding achieves the ideal creamy consistency without turning mushy.

Step 2: Infuse the Milk Mixture with Warm Spices

In a large, heavy-bottomed pot, combine the 2 cups Full-Fat Coconut Milk, 2 cups Whole Milk, 0.5 cup Granulated Sugar, 0.25 tsp Salt, and 0.5 tsp Ground Cinnamon. Heat over medium until the mixture is steaming but not boiling—you’ll see tiny bubbles forming at the edges.

Whisk occasionally to dissolve the sugar completely. I always taste at this stage to adjust sweetness, but remember the flavors will concentrate as it cooks. The cinnamon should release its aroma, filling your kitchen with a warm, inviting scent. This step builds the rich, coconut-infused base that defines the dish.

Step 3: Combine Rice and Milk, Then Thicken with Egg and Cornstarch

Add the cooked jasmine rice to the warm milk mixture and stir to combine. Let it simmer over medium-low heat for 10 minutes, stirring frequently to prevent sticking. You’ll notice the rice plumping up as it absorbs the creamy liquid.

In a small bowl, whisk the 1 whole Egg lightly, then stir in the 1 tbsp Cornstarch mixed with 1 tbsp cold water until smooth. Slowly pour this into the pudding while stirring constantly. Cook for another 5-7 minutes until the mixture thickens enough to coat the back of a spoon. The pudding should look glossy and slightly jiggly.

Step 4: Finish with Vanilla and Add-Ins for Texture

Remove the pot from heat and stir in the 1 tsp Vanilla Extract. The vanilla deepens the flavor profile, adding a floral note that complements the coconut beautifully. Fold in the 0.5 cup Raisins and 0.5 cup Unsweetened Shredded Coconut at this stage so they warm through without overcooking.

The raisins will plump slightly, adding chewy bursts of sweetness, while the shredded coconut enhances the tropical aroma. If you prefer a toasted coconut garnish, reserve some to sprinkle on top just before serving. Let the pudding sit for 10 minutes to thicken further—it should be creamy but hold its shape when scooped.

Make-Ahead Tips for This Dish

Prep Rice in Advance

Cook the 1 cup Jasmine Rice up to 2 days ahead and refrigerate in an airtight container. This saves 15 minutes on cooking day. Cold rice actually absorbs the coconut milk better, creating a creamier texture. I tested this method with my Sunday dinner group—everyone loved the result. 💡

Mix Dry Ingredients

Combine the 0.5 cup Granulated Sugar, 0.25 tsp Salt, and 0.5 tsp Ground Cinnamon in a small bowl the night before. This ensures even distribution when you add them to the milk mixture. Store in a sealed container at room temperature.

Toast Coconut Early

Toast the 0.5 cup Unsweetened Shredded Coconut in a dry skillet over low heat for 3-4 minutes until golden. Let it cool completely before storing in an airtight container for up to 3 days. This step adds a nutty depth to your pudding.

Pre-Measure Liquids

Measure and mix the 2 cups Full-Fat Coconut Milk and 2 cups Whole Milk in a pitcher the night before. Refrigerate until ready to use. This streamlines your cooking process and prevents spills during preparation.

Egg and Cornstarch Slurry

Whisk the 1 whole Egg with 1 tbsp Cornstarch and 1 tbsp cold water up to 12 hours ahead. Cover tightly and refrigerate. Give it a quick stir before adding to the pudding to ensure it’s well combined.

Reheating Tips

Warm leftovers gently over low heat with a splash of milk to restore creaminess. Avoid boiling to prevent curdling. The pudding will thicken as it cools, so adjust consistency as needed. ❄️

Frequently Asked Questions