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Pomegranate-Coconut Rice Pudding

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6
Author: Joanna Cismaru


  • 3/4 cup uncooked white rice I used basmati
  • 2 1/2 cups light coconut milk
  • 1/4 to 1/2 cup sugar depending on how sweet you want it
  • 1 tsp orange zest
  • 1/4 tsp salt
  • 1 egg
  • 1 cup pomegranate seeds


  • In a medium saucepan combine 1 1/2 cups water and rice; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stir occasionally. Stir in 2 cups of the coconut milk plus sugar, orange zest and salt. Increase heat to medium-low; cook 10 minutes or until creamy and thickened, stirring frequently.
  • In a small bowl beat together remaining 1/2 cup coconut milk and egg. Add to rice mixture; cook and stir 2 minutes. Remove from heat, and transfer to a bowl. Cover and refrigerate several hours, mixture will thicken as it chills.
  • Fold in pomegranate seeds just before serving. Serve chilled or at room temperature.