Name: Tropical Corn and Coconut Creamy Rice Pudding
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Ingredients: 4 cups canned coconut milk; 1/2 cup sweet glutinous rice, rinsed; 1/4 cup half & half cream; 1/2 cup white granulated sugar; 1 1/2 cups canned whole kernel corn, drained

Rice Pudding

What kind of rice is best for rice pudding?

Can I use leftover rice to make rice pudding?

Can I add other ingredients to my rice pudding?

Relish the comforting blend of sweet corn kernels and glutinous rice simmered in rich, flavor-packed coconut milk. Topped with a dash of cream, this tropical Corn and Coconut Creamy Rice Pudding is a luscious treat that’s perfect for a delightful dessert or sweet snack.

Milk

Vegetarian

Gluten Free

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

Grains & Rice

gram

sweet rice

Creams & Creamers

half & half

Sugars & Sweeteners

sugar

Canned Vegetables

corn

Vitamin C

Vitamins

Thiamin (B1)

Choline

Folic Acid (B9)

Vitamin E

Magnesium

Minerals

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Water

Calories

Carbohydrates

Protein

Trans fatty acids

Lactose

Beta-carotene

Cholesterol

Vitamin K

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Pantothenic acid (B5)

Vitamin B6

Dietary Folate Equivalents

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Tropical Corn and Coconut Creamy Rice Pudding

Baking Goods

Pasta, Sauces, Grain

Dairy

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/tropical-corn-and-coconut-creamy-rice-pudding-2724238-1.jpeg

Pour the coconut milk into a non-stick saucepan. Add the rinsed glutinous rice.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and let it simmer. Stir regularly to prevent rice from sticking to the bottom of the pan.

Continue cooking for about 25 minutes, until the rice is tender and has absorbed most of the coconut milk.

Add the drained whole kernel corn and white granulated sugar to the saucepan. Stir well to mix.

Let the mixture cook for another 5 minutes.

After 5 minutes, remove from heat and stir in the half & half cream. The pudding should have a creamy, thick consistency.

Serve your Corn and Coconut Creamy Rice Pudding warm or cool, according to preference. Enjoy a spoonful of this creamy, custardy delight.

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