Coconut Rice Pudding Made In a Rice Cooker
  • ¾ cup arborio rice (3¾ oz / 115g )
  • 1 can (414 mL) coconut milk
  • ½ cup (4 oz / 120g) water
  • 2 teaspoons vanilla extract
  • ½ cup (4 oz / 120g) sugar
  • A pinch of salt
  • Fruit Salsa
  • 1 ripe mango, cubed
  • 10 strawberries, cubed
  • Zest of 1 Lime
  1. Place rice, coconut milk, water, vanilla extract, salt and sugar in your rice cooker. Turn on and cook for 25-30 minutes or until the rice is fully cooked and the liquid has been absorbed.
  2. Alternatively you can place them in a heavy bottomed saucepan on medium-low heat and cook for the same amount of time. Stir frequently to avoid sticking.
  3. The rice should be soft and cooked at this point. Turn off the heat and leave it to stand.
  4. To make the Fruit Salsa: Mix together the strawberries, mango and lime zest. I like to let it sit and marinate for 15 minutes before topping my rice pudding. This gives the flavors time to marry together. While still warm and steaming, top your tropical rice pudding and enjoy straight away. It can also be enjoyed cold but I prefer it warm. There is something more comforting about it.