Lilac-Infused Coconut Rice Pudding with Toasted Almonds

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.

Silky coconut rice pudding delicately scented with lilac infusion and topped with crunchy toasted almonds for texture contrast. This Asian Fusion-inspired recipe (vegetarian), ready in about 45 minutes, layers arborio rice, coconut milk, water 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 320 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: 10 min Cook: 35 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 3 cups canned full-fat coconut milk, 1 cup water, and 1 tablespoon dried edible lilac buds. Heat over medium-low for 10 minutes, stirring occasionally to infuse the liquid. Strain out the lilac buds.
  2. Step 2: Return the infused coconut milk mixture to the saucepan and add 3/4 cup arborio rice, 1/3 cup sugar, and 1/4 teaspoon salt. Bring to a gentle simmer over medium heat.
  3. Step 3: Reduce heat to low and cook uncovered, stirring frequently, for about 25-30 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
  4. Step 4: Remove from heat and stir in 1 teaspoon vanilla extract. Let cool slightly.
  5. Step 5: Serve warm or chilled, topped with 1/4 cup toasted sliced almonds for a nutty crunch.

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