Coconut Milk Rice Pudding / Riz au Lait de Noix de Coco (Vegan & Gluten-free)

Hello my little goldfishes!!

The sun is finally in the big city, and we start having a ‘warmish’ temperature, it feels good!

Sorry for my silence this last 7 days, I was away for a long Easter weekend in Italy, eating focaccia, pasta and chocolate 🙂 I am now back, and back with a new recipe.

I have tried a dessert in a restaurant in Italy, found it delicious and as soon as I was back home, I made a similar version of this wonder with some adaptations. It is a coconut milk rice pudding, just perfectly sweetened and creamy, it fits perfectly with some fresh or dried exotic or a bit tangy fruits (kiwi, mango…). It is very easy to prepare, and of course dairy-free, egg-free and gluten-free.

Here we go, vegan and gluten-free Coconut Milk Rice Pudding!


Serves 4-6 people.


-1 l of coconut milk

-150 g of round/short grain rice (Arborio type)

-70 g of brown sugar

How to proceed:

In a sauce pan, boil 1,5 l of water, throw the rice and let it boil for 3 minutes, then strain it.

In another sauce pan, bring the coconut milk and the sugar to a boil, then add the pre-cooked rice, and put to a low temperature to slowly cook the pudding, regularly stirring the mix, for 30 mins. When the texture is at your taste (I like it creamy, so 30 mins was enough, but if you like it “thicker”, keep it for 5-10 more minutes). When the texture satisfies you, pour the pudding into individual ramekins or into a large bowl, let it cool down for 30 mins, put any toppings if you like and VOILA, relax and enjoy!

Perfect occasions for this Coconut Milk Rice Pudding:

-dessert after lunch/dinner


Version Française


-1 l de lait de noix de coco

-150 g de riz rond (type Arborio)

-70 g de sucre brun

Comment procéder

Dans une casserole, faire bouillir 1,5 l d’eau, jeter le riz et laisser bouillir pendant 3 minutes, puis égoutter.

Dans une autre casserole, porter le lait de coco avec le sucre à ébullition, puis ajouter le riz précuit, et cuire à basse température tout en remuant régulièrement, pendant 30 minutes. Lorsque la texture est à votre goût (je l’aime crémeuse, donc 30 minutes étaient suffisantes, mais si vous préférez une texture plus “épaisse”, cuire 5 à 10 minutes de plus). Lorsque la texture vous plait, verser le riz au lait de noix de coco dans des ramequins individuels ou dans un grand bol, laisser refroidir pendant 30 minutes, ajouter des toppings si vous le souhaitez et voila!!

Occasions parfaites pour ce riz au lait de noix coco:

-dessert pour un déjeuner/dîner


2 thoughts on “Coconut Milk Rice Pudding / Riz au Lait de Noix de Coco (Vegan & Gluten-free)

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