Creamy Rice Pudding

The newest addition to our testosterone entourage, my cousin, who has just had some major surgery, needs to gain weight – my specialty!!  He has quite a taste for sweets now, so this was the first thing I made for him, when I got home.  It is loaded with healthy calories, but there are easy ways to slim it down.  I’ll probably make Carrot Cake this week, also.

Rice Pudding
Rice Pudding

Creamy Rice Pudding

Total Time: 1 hour

Yield: 8 healthy servings


  • 2 cups milk / unsweetened coconut milk combination
  • 1/4 tsp salt
  • 1 large slice ginger
  • 1 cinnamon stick
  • 1 cup uncooked white rice (medium grain makes it creamier)
  • 1/2 cup sugar
  • 2 cups coconut milk, divided
  • 2 eggs beaten
  • 1 tsp vanilla
  • 1 TBSP coconut oil (optional)
  • 1 TBSP butter (optional)
  • 2 TBSP almond or peanut butter (optional)


  1. In a medium saucepan, combine first 4 ingredients, and bring to a boil. Stir in rice, reduce to simmer, cover, and cook for 20 minutes.
  2. In a small saucepan, heat 1 cup coconut milk with sugar. Heat, stirring occasionally, until sugar dissolves.
  3. In a small bowl, combine 1 cup coconut milk, eggs, and vanilla. Set aside.
  4. After rice cooks for 20 minutes, stir in coconut milk / sugar combo. Cook another 20 minutes, uncovered, stirring frequently. Add milk or coconut milk as needed to create as creamy a consistency as you like.
  5. Stir in egg and coconut milk combination, coconut oil, butter, and almond butter. Cook for a couple more minutes, until everything combines and is creamy. Remove ginger and cinnamon.
  6. Serve warm or chilled, with jam, whipped cream, a drizzle of liqueur, a drizzle of chocolate.............
  7. Variations: use almond milk or rice milk, raisins, nuts, or whatever else sounds good to you!