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Coconut Rice Pudding

Coconut Rice Pudding

  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes
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  • 1 1/2 cups Goya® Medium Grain Rice
  • 6 Goya® Whole Cloves
  • 1 inch Fresh ginger, peeled
  • 1 Goya® Cinnamon Stick
  • 1 tsp Salt
  • 15.5 oz can Goya® Cream of Coconut
  • 1/2 cup Raisins


  1. Place rice in a bowl with enough cold water to cover it by 2”. Let soak for 1 hour, then drain and set aside.
  2. Meanwhile, place 4 cups of water, cloves, ginger, cinnamon and salt in a pot over medium-high heat and bring to a boil.
  3. Reduce heat to medium-low and simmer for 10 minutes. Remove the spices, but leave the water in the saucepan.
  4. Stir the cream of coconut into the water and bring to a boil.
  5. Add the rice and raisins, lower heat to medium-low and simmer, covered, until rice is soft and liquid is absorbed, about 15-20 minutes.
  6. Transfer rice pudding to a serving bowl and place in the refrigerator to cool.
  7. Once cool, serve with whipped cream, ground cinnamon and berries, if desired.


Recipe adapted from