This creamy Coconut Rice Pudding made with instant rice, coconut flakes, coconut milk, sugar, eggs and spices is a deliciously quick and tasty dessert.

Years ago I received a subscription of the no longer in service Cooking Light Magazine. I rarely found the time to read it, let alone cook anything out of it with my hectic schedule. So I cut out the recipes I wanted to try and saved them to make for a later date.

As I was flipping through an old 2012 issue I came across a recipe for Warm Coconut Rice Pudding. I'm not a big fan of any pudding or jello; it's a texture thing. However, my husband LOVES rice pudding so I decided to recreate the recipe using what I had on hand.

How do you make Coconut Rice Pudding?

For this recipe you'll need instant rice, granulated sugar, cornstarch, salt, milk, egg yolks, coconut milk, coconut flakes, vanilla extract, ground cinnamon and ground cardamom.

Bring water to a boil in a medium saucepan on top of the stove; then add the rice. Cover the pot, reduce heat to low and allow to simmer for 5 minutes. Remove from the heat and set aside.

In a small bowl, combine the sugar, cornstarch and salt. Next, whisk together ¼ cup milk and egg yolks in a separate bowl; then add the sugar mixture.

Bring remaining milk and the coconut milk to a boil over high heat in a small saucepan. Gradually add the hot milk to the egg mixture, whisking constantly so that you don't cook the eggs.

Return milk mixture to a pan and bring to a boil and cook 1 minute, stirring constantly; then remove from heat. Finally, add the cooked rice along with the coconut flakes, vanilla extract, cinnamon and cardamom. Place the Coconut Rice Pudding in a serving bowl and refrigerate until cool. ~Enjoy!

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