Creamy Coconut Rice Pudding

aka The Golden Spoon Lullaby

There’s a version of this pudding that lives in my memory from a trip to Thailand years ago — a small roadside stand in Chiang Mai where an elderly woman stirred a giant pot of coconut rice pudding over a charcoal flame. She didn’t measure a thing. Just a weathered wooden spoon, a knowing smile, and the kind of patience that turns simple rice into pure silk. I’ve been chasing that bowl ever since, and after dozens of late-night stovetop sessions, I think I’ve finally caught it. This is the one — creamy, warmly spiced, sweetened with just enough maple syrup to let the coconut do the talking. It’s the kind of dessert that makes you close your eyes on the first bite.

Ingredients

• 1 cup jasmine rice (rinsed and drained)
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (13.5 oz) coconut cream
• 1 cup water
• ¼ cup pure maple syrup
• 1 tablespoon coconut oil (melted)
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• Pinch of fine sea salt
• For topping: toasted coconut flakes, a drizzle of maple syrup, extra cinnamon

Instructions

1. Cook the rice: In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until the water is absorbed. Remove from heat and keep covered for 5 minutes.
2. Add the coconut: Uncover the rice and pour in the full can of coconut milk and coconut cream. Stir to combine. Place back over medium-low heat.
3. Sweeten and spice: Add the maple syrup, melted coconut oil, vanilla extract, cinnamon, cardamom, and salt. Stir everything together well.
4. Simmer low and slow: Let the pudding cook on medium-low heat for 18–22 minutes, stirring every 3–4 minutes to prevent sticking. The rice will absorb the coconut liquid and become thick and creamy. It should coat the back of a spoon when done.
5. Check consistency: The pudding will continue to thicken as it cools. If you prefer it thinner, stir in a splash of coconut milk. For a thicker pudding, cook a few minutes longer.
6. Serve: Spoon into bowls and top with toasted coconut flakes, a light drizzle of maple syrup, and a dusting of cinnamon. Serve warm or chilled — both are heavenly.

Tips

• Rice choice matters: Jasmine rice gives the creamiest texture. Short-grain or arborio rice also works beautifully if you want an even thicker, stickier pudding.
• Don’t skip the stir: Stirring every few minutes prevents the bottom from scorching and helps release the starch for that luxurious creaminess.
• Make it ahead: This pudding keeps in the fridge for up to 4 days. Reheat gently with a splash of coconut milk to loosen it back up.
• Flavor variations: Try adding a tablespoon of raw cacao powder for a chocolate version, or swap cardamom for a pinch of ground ginger and a squeeze of lime for a tropical twist.
• Toasting coconut: Spread coconut flakes in a dry skillet over medium heat, stirring constantly for 2–3 minutes until golden. They burn fast, so watch them closely.