Best 8 Ginger Coconut Rice Pudding Recipes

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Indulge in a culinary journey to Southeast Asia with this delectable Ginger Coconut Rice Pudding recipe. This creamy and aromatic dessert combines the flavors of ginger, coconut, and rice to create a harmonious symphony of taste. Perfect for a sweet ending to a meal or as a delightful snack, this pudding is sure to impress.

The recipe is a delightful blend of textures and flavors, with the creamy rice pudding providing a smooth and velvety base for the vibrant ginger and coconut notes. The addition of jaggery, a natural sweetener derived from palm sap, adds a subtle sweetness and depth of flavor, while the toasted coconut flakes provide a delightful crunch. This recipe also includes instructions for a variation using brown rice, offering a healthier alternative with a slightly nutty flavor.

For those with a penchant for experimentation, the article also explores creative ways to enhance the basic recipe. You'll find suggestions for incorporating fresh fruits like bananas or mangoes, as well as tips for adding a touch of spice with green chilies or a sprinkle of cardamom.

Whether you're a seasoned cook or a novice in the kitchen, this recipe is sure to become a favorite. With its easy-to-follow instructions and detailed ingredient list, you'll be able to create this delicious Ginger Coconut Rice Pudding in no time. So, gather your ingredients, turn on your stove, and let's embark on a culinary adventure!

Let's cook with our recipes!

SWEET COCONUT RICE WITH CANDIED GINGER



Sweet Coconut Rice with Candied Ginger image

Provided by Robin Miller : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups leftover or freshly made coconut rice, recipe follows
1 (12-ounce) can lowfat sweetened condensed milk
1 tablespoon minced candied ginger
1 teaspoon ground cinnamon
1/2 cup diced dried mango (or dried currants, blueberries, papaya)
Fresh mint sprigs, for garnish, optional
1/4 cup flaked coconut
2 cups quick cooking jasmine rice
2 (14-ounce) can light coconut milk

Steps:

  • Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.;
  • In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.

RICE PUDDING WITH GINGER



Rice Pudding With Ginger image

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 tablespoon minced or grated ginger
3/4 cup sugar (plus 1 tablespoon, optional)
Pinch salt
1 1/2 to 2 cups cooked rice
2 eggs, beaten

Steps:

  • Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it.
  • Add eggs to cooled milk mixture and whisk; pour mixture over rice. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. If you like, sprinkle top with extra sugar and run under broiler for about 30 seconds. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 3 grams, TransFat 0 grams

BASMATI RICE WITH COCONUT MILK AND GINGER



Basmati Rice With Coconut Milk And Ginger image

A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger and scallions? That's borderline transcendent. The ginger doesn't overpower the rice here - you'll taste the mellow coconut first and the kicky notes of ginger second - so it makes an ideal accompaniment to stir-fries and braises.

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cups Basmati rice
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon kosher salt, more to taste
3 scallions, thinly sliced
2 tablespoons finely chopped ginger
Fresh red chile, sliced, for garnish (optional)

Steps:

  • Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
  • Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 2 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 574 milligrams, Sugar 1 gram

GINGER COCONUT RICE PUDDING



Ginger Coconut Rice Pudding image

A little bit of comfort food with a fresh twist. Great finish for a spicy Thai meal or serve with a mango and almost get away with calling it a healthy snack :-)

Provided by VNess

Categories     Dessert

Time 2h55m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup white basmati rice
1 (14 ounce) can coconut milk
1 1/4 cups low-fat milk
1/2 cup sugar
1 pinch salt
2 tablespoons fresh ginger, grated (or finely minced)

Steps:

  • In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
  • In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
  • Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
  • Serve plain or with fresh sliced mango.

Nutrition Facts : Calories 207.8, Fat 9.9, SaturatedFat 8.4, Cholesterol 1.9, Sodium 63.1, Carbohydrate 27.9, Fiber 1.6, Sugar 17.8, Protein 3.6

KHEER (RICE PUDDING)



Kheer (Rice Pudding) image

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

Provided by PATRICK7

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 9

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

Steps:

  • Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
  • Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g

GINGER RICE PUDDING



Ginger Rice Pudding image

Fresh ginger adds an unexpected twist to traditional rice pudding. We dipped pieces of crystallized ginger in melted chocolate for a delicious garnish. Serve with steaming cups of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 7

1 1/4 cups jasmine rice, rinsed and drained
1 quart milk
1/4 cup sugar
2 tablespoons grated fresh ginger (2-inch piece)
1 teaspoon ground ginger
Pinch of salt
1/2 cup heavy cream

Steps:

  • Combine rice, milk, sugar, fresh and ground ginger, and salt in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until most but not all of the liquid has been absorbed and rice is tender, about 20 minutes. Remove from heat, and stir in heavy cream until combined. Serve warm.

COCONUT GINGER RICE



Coconut Ginger Rice image

Make and share this Coconut Ginger Rice recipe from Food.com.

Provided by Sueie

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups chicken broth
1/2 cup reduced-fat coconut milk
2 teaspoons grated ginger
1 cup uncooked rice
1/2 teaspoon grated fresh lemon rind
2 green onions, chopped
2 tablespoons flaked coconut, toasted
lemon slice (to garnish)

Steps:

  • Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
  • Stir in rice.
  • Heat to boiling, reduce heat.
  • Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
  • Garnish with coconut and lemon slices.

Nutrition Facts : Calories 141.8, Fat 1.2, SaturatedFat 0.7, Sodium 255.3, Carbohydrate 27.8, Fiber 0.9, Sugar 1, Protein 4

GINGER COCONUT RICE



Ginger Coconut Rice image

Ginger Coconut Rice is a great alternative to plain white rice. It pairs very well with Spicy Shrimp Stir-Fry. This recipe comes from Out of the Frying Pan.

Provided by Docs Mom

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 teaspoon fresh ginger, julienne strips peeled
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco sauce
2 scallions, minced (optional)
2 tablespoons fresh cilantro, minced (optional)
1 teaspoon coconut extract (Coconut extract gives this dish a nice kick, but leave if out if you want a milder flavor, or if you) (optional)

Steps:

  • In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
  • Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
  • Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.

Tips:

  • For the creamiest rice pudding, use full-fat coconut milk and arborio rice.
  • If you don't have a rice cooker, you can cook the rice in a saucepan over medium heat, stirring frequently, for about 18 minutes, or until the rice is tender and has absorbed all of the liquid.
  • Feel free to adjust the amount of sugar to your liking. If you prefer a sweeter pudding, add more sugar. If you like it less sweet, use less sugar or omit it altogether.
  • Garnish the pudding with fresh ginger, shredded coconut, or a sprinkle of ground cinnamon before serving.
  • Leftover rice pudding can be stored in the refrigerator for up to 3 days.

Conclusion:

This ginger coconut rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is creamy, flavorful, and packed with ginger and coconut flavor. Whether you are looking for a warm and comforting dessert or a refreshing summer treat, this rice pudding is sure to please. So next time you are looking for a delicious and easy dessert, give this ginger coconut rice pudding a try. You won't be disappointed!

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