Spiced Rice Pudding

"Sugar, spice and everything rice✨"
-- @wholetogethernow

Recipe Intro From wholetogethernow

This spiced rice pudding is slow cooked with cinnamon and star anise to tease out their warm aroma and flavor and uses coconut milk for a vegan friendly, sweet dessert that's perfect for a cozy winter night.

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  • Recipe Card

Recipe Card


  • 2 cups short or medium grain rice
  • 3-4 cups water, to soak the rice
  • 4 13.5 ounce cans coconut milk
  • 1 can cream of coconut
  • 2/3 cup light brown sugar
  • 1/2 cup raisins
  • 5 cinnamon sticks
  • 1 1 inch chunk ginger, peeled
  • 1 pod star anise
  • 1/2 tablespoon whole cloves
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon, plus more to garnish
  • 1/2 teaspoon sea salt


  • Step 1

    Soak rice in 3-4 cups water overnight (or at least 2 hours). Drain and set aside.

  • Step 2

    In a large pot over medium high heat add the milk, cream, cinnamon sticks, star anise, ginger, cloves, and salt. As soon as it starts to boil, reduce the heat and simmer 10 minutes. Strain the milk through a colander and discard the spices. Reserve 1 cup of the spiced milk and return the rest to the pot.

  • Step 3

    Add the drained rice, sugar, ground cinnamon, and raisins to the pot and cook covered over low heat for 40-50 minutes, stirring occasionally until rice is tender and creamy. Add the reserved milk as needed to prevent rice from sticking to the bottom of the pan. Taste and adjust seasoning.

  • Step 4

    When rice is done, refrigerate. Once cool, garnish with cinnamon and serve.