Creamy Coconut and Kaffir Lime Rice Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious rice pudding cooked in creamy coconut milk and infused with aromatic kaffir lime leaves for a tropical twist. This Thai-inspired recipe, ready in about 35 minutes, layers jasmine rice, coconut milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 30 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups coconut milk, 0.75 cup sugar, 3 kaffir lime leaves, and 0.25 tsp salt.
  2. Step 2: Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring every 5 minutes until the rice is tender and the mixture thickens to a creamy consistency.
  3. Step 3: Remove the kaffir lime leaves and stir in 1 tsp vanilla extract. Allow the pudding to cool slightly, then serve warm or chilled, garnished with 0.25 cup toasted coconut flakes to imbibe a nutty crunch.

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