Creamy short-grain rice slowly cooked in coconut milk and sweetened with local sugar — a beloved Marshallese comfort food.
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.
Serves 4
Bring rice, water, and coconut milk to a gentle simmer in a heavy saucepan over medium-low heat.
Cook uncovered, stirring every 3–4 minutes, for 25–30 minutes until rice is very soft and pudding is thick.
Stir in sugar and vanilla, cook a further 3 minutes.
Serve warm, topped with a drizzle of coconut cream and a pinch of toasted coconut.
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.
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.
Refrigerate up to 4 days. Add a splash of coconut milk when reheating.
Coconut in all forms is so fundamental to Marshallese life that the word for 'coconut palm' in Marshallese (ni) also means 'tree' generically.
Yes, but the texture will be slightly less creamy than with short-grain rice.
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.
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.
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.
Per serving (240g / 8.5 oz) · 4 servings total
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