Half-Cup Coconut Rice Pudding with Toasted Almonds
A creamy coconut rice pudding made with half a cup of jasmine rice and rich coconut milk, topped with crunchy toasted almonds. This asian fusion-inspired desserts ready in about 35 minutes layers jasmine rice, full-fat coconut milk, granulated 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 280 calories and feeds 2, 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.
Ingredients
- 1/2 cup jasmine rice
- 1 1/2 cups full-fat coconut milk
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp toasted sliced almonds
Instructions
- Step 1: Rinse 1/2 cup jasmine rice under cold water until water runs clear, then drain.
- Step 2: In a medium saucepan, combine the rinsed rice, 1 1/2 cups full-fat coconut milk, 1/4 cup granulated sugar, and 1/8 tsp salt. Bring to a gentle boil over medium heat.
- Step 3: Reduce heat to low and simmer uncovered, stirring occasionally, for 25-30 minutes until the rice is tender and the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and stir in 1/2 tsp vanilla extract.
- Step 5: Let the pudding cool slightly, then spoon into serving bowls and sprinkle 2 tbsp toasted sliced almonds on top for a crunchy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cup Coconut Rice Pudding with Toasted Almonds take to make?
Total time is about 35 minutes (5 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Half-Cup Coconut Rice Pudding with Toasted Almonds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Half-Cup Coconut Rice Pudding with Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Cup Coconut Rice Pudding with Toasted Almonds for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Cup Coconut Rice Pudding with Toasted Almonds?
Asian Fusion desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
