Marshallese Coconut Rice Pudding
Creamy short-grain rice slowly cooked in coconut milk and sweetened with local sugar — a beloved Marshallese comfort food.
About This Recipe
Rice pudding made with coconut milk rather than dairy is a staple dessert in the Marshall Islands, where coconut palms are the most important crop. The rice is cooked slowly until the grains absorb the coconut milk completely, producing a thick, fragrant pudding eaten warm for breakfast or as a late-night snack.
Ingredients
Serves 4
- 200 gshort-grain white rice
- 600 mlcoconut milk
- 200 mlwater
- 4 tbspsugar
- 1 tspvanilla extract
Instructions
- 1
Combine
Bring rice, water, and coconut milk to a gentle simmer in a heavy saucepan over medium-low heat.
- 2
Cook slowly
Cook uncovered, stirring every 3–4 minutes, for 25–30 minutes until rice is very soft and pudding is thick.
- 3
Sweeten
Stir in sugar and vanilla, cook a further 3 minutes.
- 4
Serve
Serve warm, topped with a drizzle of coconut cream and a pinch of toasted coconut.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
Keep heat low — vigorous boiling makes the coconut milk break.
- →
Arborio rice gives the creamiest result.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
- →
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Variations
- •
Add a screwpine (pandan) leaf for floral fragrance.
- •
Stir in diced mango at the end.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate up to 4 days. Add a splash of coconut milk when reheating.
History & Origin
Coconut in all forms is so fundamental to Marshallese life that the word for 'coconut palm' in Marshallese (ni) also means 'tree' generically.
Frequently Asked Questions
Can I use jasmine rice?
Yes, but the texture will be slightly less creamy than with short-grain rice.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (240g / 8.5 oz) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Featured in Guides
This recipe is featured in the following curated guides:
More Marshallese Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes