How to Make Easy Rice Pudding

Looking for a simple, comforting dessert? This easy rice pudding is made with pantry staples like rice, sugar, and milk or coconut milk. It is similar to Indian kheer from the north and payasam from the south - both loved for their creamy texture and gentle sweetness (HOW TO MAKE PAYASAM).

This recipe is flexible (SAGO PALM SUGAR), affordable, and a great way to whip up something satisfying without fuss. If you’ve got rice and some form of milk, you’re already halfway there.

This rice pudding recipe is great warm or chilled and perfect for anyone who enjoys familiar, homey desserts. Whether you think of it as rice pudding, kheer, or payasam, the comfort is universal (MALAYSIAN BREAD PUDDING).

 

Tweak It Your Way

No saffron? Use a pinch of turmeric or yellow colouring. For aroma, a few drops of vanilla essence work too.

Butter is a fine swap if you don’t have ghee.

Use regular milk (even carton milk) instead of coconut milk if you prefer a kheer-style pudding.

Choose your favourite nuts or dried fruits - almonds, raisins, blackcurrants, or cashews.

I added stevia leaves from the garden for light sweetness and garnish. Mint leaves also make a nice finish.

 

Ingredients

½ cup basmati rice: soak for 30 minutes and rinse

2 pinches saffron strands

Sugar, to taste

1 cup thick coconut milk

Water, as needed

 

For Tempering

Some ghee (or butter)

A handful of almond strips

Some dried blackcurrants

Optional – a few stevia leaves or mint leaves for garnish

 

Method

Simmer soaked rice in water until it softens to your liking.

Add saffron strands and sugar. Stir.

Pour in the coconut milk (or milk). Stir a couple of times and turn off the heat.

Tempering

Heat ghee in a small pan.

Lightly fry almond strips and blackcurrants.

Tip the tempering into the rice pudding. Stir.

Garnish with stevia or mint leaves before serving.