Coconut Rice Pudding With Mango Topping (CQ #4 - India)

Prep Time
Cook Time
Ready In

"Rice pudding (Kheer) is a common & much-favored dessert in India. In fact, I already have 1 recipe for it in my collection, but I think this is an even better option. Found at realsimpledotcom, this recipe uses coconut milk, then tops the pudding w/mango & even has more serving suggestions that sound very intriguing. RS sold the recipe well when it said "This makes a creamy, rich pudding. The rice is tender but not mushy. The coconut is present, but not overwhelming. Any leftovers will keep in the fridge in an airtight container for several dys. Top w/chopped mango per the recipe or try toasted coconut, your favorite toasted nut or even granola." Yield is 4 1-cup servings."

Original is 4 servings


  • Serving Size: 1 (386.9 g)
  • Calories 479.6
  • Total Fat - 27.1 g
  • Saturated Fat - 22.6 g
  • Cholesterol - 13.5 mg
  • Sodium - 498.1 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 2.8 g
  • Sugars - 25.6 g
  • Protein - 7.3 g
  • Calcium - 169.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Stir together milk, water, rice & sugar in a med saucepan over med heat. Bring to a simmer & cook (stirring often, until thickened), about 22 min. Stir in coconut milk, cinnamon & salt. Cook (stirring occ) until creamy, about 10 min. Serve topped w/chopped mango or other topping of choice mentioned in Recipe Intro.


  • No special items are required.

2 Reviews

Daily Inspiration

Delicious! The coconut milk and cinnamon makes this rice pudding so flavorful and creamy. I did have to cook it quite a bit longer than mentioned in the recipe, but it was well worth it. Will definitely make this yummy dish again.


(18 Aug 2017)


This was absolutely wonderful I was worried cause I had 2% milk but I add 1 tbsp of evaporated milk to it. Easy to make and my husband said I can make this anytime I wanted Made for QC 2017


review by:
(15 Aug 2017)

You'll Also Love