Baked Coconut Rice Pudding is the epitome of comforting, old-world dessert elegance, a dish that transforms simple pantry staples into a rich, creamy, and irresistibly aromatic treat. This recipe masterfully reinvents the classic stovetop rice pudding by employing the gentle, even heat of the oven, which coaxes the rice to a state of perfect tenderness while allowing a golden, slightly caramelized crust to form on top—a textural delight that stovetop versions can’t replicate. The foundation begins with cooking short or medium-grain rice until just tender, creating a plump and neutral canvas ready to absorb the luxurious custard. This custard is a dreamy blend of creamy coconut milk and whole milk, enriched with eggs and sweetened to perfection, which bakes around each grain of rice, resulting in a pudding that is wonderfully cohesive yet distinct in texture. The subtle tropical sweetness of coconut is the star, offering a sophisticated twist that feels both indulgent and comforting, making each spoonful a warm, creamy, and deeply satisfying experience.
The true brilliance of this recipe lies in its simplicity and its foolproof baking method, which virtually eliminates the risk of scorching or constant stirring required on the stovetop. The oven does all the work, slowly thickening the custard and toasting the top to a beautiful golden brown, creating a delightful contrast between the crisp top layer and the soft, creamy interior beneath. It’s a versatile dessert that welcomes personal touches—a sprinkle of nutmeg or cinnamon before baking, a handful of toasted shredded coconut mixed in, or a drizzle of honey or mango puree upon serving. Baked Coconut Rice Pudding is more than just a dessert; it’s a nourishing, nostalgic, and effortlessly elegant finale to any meal, equally suited for a cozy family dinner or a special occasion, promising to wrap you in warmth and sweetness with every bite.
Why You’ll Love This Recipe:
- Creamy with a Crispy Top: The oven-baked method creates a unique and delicious contrast between a creamy interior and a golden, slightly crisp topping.
- Hands-Off Cooking: Unlike stovetop versions requiring constant vigilance, this pudding bakes peacefully in the oven with no need to stir.
- Elegant Coconut Twist: The coconut milk adds a rich, tropical flavor that feels luxurious and special, elevating the classic rice pudding.
- Perfect for Make-Ahead: This pudding tastes wonderful warm, at room temperature, or chilled, making it ideal for preparing in advance for parties or weeknight desserts.
Ingredients:
For the Rice Pudding Base:
- 1 cup uncooked short or medium-grain white rice (such as Arborio or Jasmine)
- 2 cups water
- 2 cups full-fat coconut milk
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Optional Add-Ins:
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ teaspoon ground nutmeg or cinnamon
- 1 tablespoon unsalted butter, diced
Instructions:
Step 1: Cook the Rice
In a medium saucepan, combine the rice and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork. Let it cool slightly.
Step 2: Preheat and Prepare Dish
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish (or an 8×8 inch dish) with butter or non-stick spray.
Step 3: Prepare the Custard Mixture
In a large mixing bowl, whisk together the coconut milk, whole milk, sugar, beaten eggs, vanilla extract, and salt until the sugar is dissolved and the mixture is smooth. If using, whisk in the shredded coconut and spice at this stage.
Step 4: Combine Rice and Custard
Add the slightly cooled, cooked rice to the custard mixture. Stir gently until the rice is evenly distributed throughout the liquid.
Step 5: Bake
Pour the mixture into the prepared baking dish. Dot the top with the optional diced butter. Bake, uncovered, for 35-45 minutes. The pudding is done when the edges are set, the top is a spotted golden brown, and the center only has a slight jiggle when shaken.
Step 6: Cool and Serve
Remove the pudding from the oven and let it cool on a wire rack for at least 15-20 minutes. It will continue to thicken as it cools. Serve warm, at room temperature, or chilled.
Tips:
- Don’t Overcook the Rice: The rice should be tender but still have a bit of bite before baking, as it will continue to soften in the custard.
- Temper the Eggs: To prevent curdling, whisk a small amount of the warm milk mixture into the beaten eggs before combining them all. This gradually raises the eggs’ temperature.
- Check for Doneness: The pudding will look set at the edges but still slightly loose in the very center when you remove it from the oven—it firms up perfectly as it cools.
- Toast the Coconut (Optional): For a deeper flavor, toast the shredded coconut in a dry skillet over medium heat until golden before adding it to the custard.
Storage Options:
- Refrigerator: Store cooled pudding, covered with plastic wrap, in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions gently in the microwave. For larger portions, reheat in a covered oven-safe dish at 300°F (150°C) until warm.
- Freezing: Freezing is not recommended, as the texture of the dairy and rice will become grainy and watery upon thawing.
