A creamy coconut and rice pudding sweetened with condensed milk and lightly spiced with nutmeg.
This coconut rice pudding leans on the same coconut-forward flavor found in Nigerian savory coconut rice, but shifts it into dessert territory with condensed milk, sugar and a touch of nutmeg. Rice is simmered slowly in a mix of coconut milk and regular milk until it breaks down slightly and thickens the pudding naturally, a technique similar to rice puddings found across many cuisines but leaning on coconut for its distinct character here. Patience during the simmer matters most: the rice needs to cook low and slow, stirred occasionally, so the starch releases gradually and thickens the pudding without scorching the bottom of the pot. Adding the condensed milk toward the end rather than the start keeps its sugars from catching and burning during the long simmer. Served warm or chilled, this pudding is a comforting, not overly sweet dessert that Nigerian home cooks make with ingredients already common in the pantry -- rice, coconut milk and condensed milk -- making it a practical, crowd-pleasing way to end a meal.
Serves 6
Combine rice, coconut milk, whole milk and salt in a heavy pot. Bring to a gentle boil over medium heat, then reduce to low.
Simmer uncovered, stirring every few minutes, for 30 to 35 minutes, until the rice is very soft and the mixture has thickened to a loose porridge consistency.
Stir from the bottom of the pot regularly -- rice pudding scorches easily once it thickens, especially with coconut milk's higher fat content.
Stir in condensed milk, nutmeg and vanilla. Simmer another 5 minutes, stirring often, until fully combined and glossy.
The pudding will continue thickening as it cools, so remove it from the heat while it's still slightly looser than you want the final texture.
Spoon into bowls warm, or chill for a few hours for a firmer, cold pudding. Garnish with toasted shredded coconut before serving.
Stir the pudding regularly once it starts thickening, especially near the end, to prevent scorching on the bottom of the pot.
Add the condensed milk in the last few minutes rather than the beginning, since its sugar content can burn if simmered too long.
The pudding thickens significantly as it cools, so pull it off the heat a little looser than you want the final texture to be.
Spiced version: add a cinnamon stick and a few cloves to the milk while simmering, removing them before serving.
Vegan version: use full-fat coconut milk for both the base and to replace the whole milk, and a plant-based condensed milk alternative.
Fruit topping: serve with sliced mango or fried plantain on top for added texture and sweetness.
Refrigerate up to 4 days in an airtight container; the pudding thickens further when chilled, so loosen with a splash of milk when reheating or serving cold.
Rice pudding variations appear across many West African households, and this coconut-milk version draws on Nigeria's coastal use of coconut in both savory and sweet cooking, offering a comforting, everyday dessert made from common pantry staples.
Brown rice works but takes significantly longer to soften, often 50 to 60 minutes, and gives a chewier, less creamy texture than short-grain white rice.
It likely needs more simmering time -- the pudding thickens gradually as the rice releases starch, so give it a few more minutes on low heat, stirring often.
Yes, replace the whole milk with a plant-based milk like oat or additional coconut milk, and use a dairy-free condensed milk alternative.
Per serving (220g / 7.8 oz) · 6 servings total
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