Orange and coconut are like clear eyed soulmates. They adore each other for their differences, and they also adore each other for their similarities.
Coconut is creamy and fruity.
Orange is citrusy and bright.
They both have a kiss of sweetness.
And they both create the base for some of my favorite desserts.
This is the perfect simple recipe to make for a weeknight dinner because it takes no time at all, and will leave everyone joyful once they’ve completely cleared their bowl.
I know you’re going to love this recipe!
This would make the perfect pairing with this great orange chicken recipe to keep the flavors just a-rollin’ all through the meal.
Of course, it would also be the perfect pairing for a meatloaf. Or a pork tenderloin. Or after a big juicy steak.
In fact we can’t think of any main dish that this coconut orange rice pudding wouldn’t pair perfectly with!
Coconut orange rice pudding cooking notes
I chose to top my rice pudding with orange zest, but you could also garnish it with toasted coconut, chopped pistachios or slivered almonds.
I used granulated sugar for my pudding, but to mix it up you could substitute brown sugar to give it some notes of caramel, or even some orange blossom honey! In fact, if you didn’t have orange blossom water on hand for the flavoring, you could add in a couple of tablespoons of organic orange juice.
You don’t have to use jasmine rice – basmati should work if that’s what you have on hand, but I’d recommend jasmine for the specific texture and taste.
Different coconut milks may cook slightly differently because of additives – for the cleanest and best dish, I’d recommend using this top coconut milk.
I’d recommend this as a sweet dessert to follow a hearty main dish – steak, pork, and chicken all pair well with orange, so you could do any of those. In general, citrus goes well with other tropical flavors – so jerk chicken, for example, could be a great pairing.
Try stirring in a little dried fruit, coconut chips, and/or nuts. Think: Raisins and almonds.
Usually mushy rice is overcooked rice – it has absorbed too much water and the rice grains split open. If you think the rice is salvageable, drain off rice with a colander and stick the rice in the oven (think: 350 degrees F for five minutes) to try and dry it out a little.
Easy Coconut Orange Rice Pudding (So good!)
This coconut orange rice pudding is loaded with creamy fruit flavors, and is the perfect weeknight dessert!
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- 1 tablespoon coconut oil
- 1/2 cup jasmine rice
- 2 cups coconut milk
- 2 cups milk (or coconut milk or almond milk for a dairy free option)
- 2 tablespoons shredded sweetened coconut
- 1 teaspoon orange blossom water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1 tablespoon grated orange zest
- 1 tablespoon unsweetened coconut flakes
Heat the coconut oil in a large saucepan over medium heat.
Add the rice and stir well to coat for 1 minute.
Pour in the coconut milk and plain milk.
Stir in the sweetened coconut, orange blossom water, salt, and cardamom.
Bring to a light boil, cover, and reduce heat to low.
Simmer for 20 minutes.
Divide between bowls, and garnish with orange zest, and unsweetened coconut flakes.
To store: Keep the rice pudding in a sealed container in the refrigerator for up to 3 days.
To reheat: Put the pudding in microwavable safe bowls, and heat for 1-2 minutes or until warmed through. (Note: You may want to add a splash of coconut milk to loosen the pudding up.)
- Serving Size: 4
- Calories: 462
- Sugar: 9.7g
- Sodium: 367mg
- Fat: 35.8g
- Saturated Fat: 30.9g
- Carbohydrates: 31.8g
- Fiber: 4.2g
- Protein: 8.5g
- Cholesterol: 10mg