Description
A creamy, single-serve dessert made with leftover rice, full-fat coconut milk, and fresh lime. This dairy-free pudding is ready in 15 minutes and offers a perfect balance of sweet and tangy flavors without the guilt of leftovers.
Ingredients
Scale
- 1/2 cup cooked short-grain white rice (approx. 120g)
- 1/2 cup full-fat coconut milk (120ml)
- 2 tablespoons granulated sugar (25g)
- 1/8 teaspoon salt
- 1 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 teaspoon vanilla extract
Instructions
- In a small saucepan (1-2 quart), combine the cooked rice, coconut milk, sugar, and salt. Stir gently to distribute the sugar evenly.
- Place the saucepan over medium-low heat. Bring to a gentle simmer, stirring every 30-60 seconds to prevent burning and encourage thickening.
- Cook for 8-10 minutes until the rice is tender and the mixture is creamy and coats the back of a spoon. If too dry, add a splash of water; if too thin, cook longer.
- Remove the pan from the heat. Stir in the lime zest and vanilla extract. Taste and adjust sweetness if needed.
- Stir in the fresh lime juice. Serve immediately while warm, or chill. Add a splash of water before serving if the pudding has thickened too much upon cooling.
Notes
Use short-grain rice (like sushi or Arborio) for a creamier texture. Do not use ‘light’ coconut milk as the fat is necessary for the pudding consistency. Add lime juice off the heat to preserve the bright citrus flavor and prevent separation. This recipe is best made with leftover cooked rice; if cooking fresh, slightly undercook the rice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/2 cup per serving
- Calories: 280
- Sugar: 25
- Sodium: 15
- Fat: 14
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Keywords: small-batch dessert, dairy-free, vegan, coconut lime, rice pudding, single serve, quick dessert, gluten-free, healthy indulgence