Thai Rice Pudding with Coconut Milk and Lime Recipe
A delicate pudding made from white rice cooked in coconut milk with a hint of lime is a simple homemade dessert inspired by Thai flavors. In Thailand, sweet rice desserts are very popular – they’re often sold in small cups as a daytime snack. It’s something between our classic rice pudding and an exotic coconut dessert.
This Thai rice pudding with coconut milk and lime is a delicate dessert that combines the familiar taste of rice cooked in milk with exotic coconut creaminess. The addition of lime and a pinch of salt enhances the sweetness and gives it a slightly refreshing character, so it doesn’t feel heavy even though it’s quite filling. It’s a dessert in the style of Thai street snack stalls – simple by design but refined in flavor.
Chef's tips
Cook the rice over very low heat, stirring often, especially towards the end – it easily sticks to the bottom, and a burnt coconut aroma will dominate the whole dessert. If you’re using thick canned coconut milk, dilute it with a little water or cow’s/plant milk so the pudding doesn’t turn out too heavy and fatty. Grate the lime zest only towards the end of cooking or add it on top just before serving – long cooking dulls its fresh citrus aroma.
How to serve
Serve the pudding slightly warm on cooler days or chilled from the fridge in summer, sprinkled with desiccated coconut, mango slices or pomegranate seeds. It tastes great with a cup of green tea or Thai iced tea with milk if you want to stay in the Thai cuisine mood. It’s a dessert that works perfectly for a lazy Sunday afternoon or as a sweet breakfast when working from home.
Ingredients
- rice you can also use regular rice - 150 g
- coconut milk - 400 ml
- cow’s milk or plant-based milk e.g. oat or rice milk - 250 ml
- sugar adjust to taste - 3 tablespoons
- pinch of salt - 1 pinch
- grated lime zest only the green part - 1 teaspoon
- lime juice - 1.5 tablespoons
- desiccated coconut for sprinkling - 2 tablespoons
- fresh fruit (e.g. mango, strawberries, raspberries) for serving, optional - 150 g
Preparation
- Rinse the rice in a sieve under cold running water until the water is almost clear. This will make the pudding less sticky.
- Pour the coconut milk and regular milk into a heavy-bottomed pot. Add the rice, sugar and a pinch of salt. Stir.
- Place the pot over medium heat and bring to a gentle boil, stirring from time to time so the rice doesn’t stick to the bottom.
- When the milk starts to boil, reduce the heat to low. Cook for 25–30 minutes uncovered, stirring often (especially towards the end), until the rice is very soft and the mixture thickens to the consistency of thick porridge. If the pudding is too thick, add a little more milk or water.
- Remove the pot from the heat. Add the grated lime zest and lime juice and mix thoroughly. Taste and add more sugar or lime juice if needed.
- Transfer the pudding to small bowls or glasses. You can serve it warm or let it cool and then chill it in the fridge if you prefer a cold dessert.
- Before serving, sprinkle the top with desiccated coconut and decorate with fresh fruit.
Storage
Store the pudding in the fridge in closed jars or containers for up to 3 days. Before serving, loosen it with a little milk if it has thickened too much; you can reheat it gently or eat it cold.
