Nanna B’s Old Fashioned Rice Pudding


This vintage comfort dessert is a marvelous way to end any meal. My children love this dessert with a good scoop of nice-cream and hubby enjoys this with whipped coconut cream.

Old-Fashioned Rice Pudding

Total Time Prep: 10 min. Bake: 1 hour Makes 12 servings


  • 7 cups coconut milk
  • 1 cup uncooked organic long grain rice
  • 2/3 cup coconut sugar
  • 1 teaspoon pink himalayan sea salt
  • 1 cup organic dried fruit of your choice (we love dried cherries, but grandma was a stickler for sultanas)
  • 2 teaspoon vanilla extract
  • Optional tsp ground cinnamon or pumpkin pie spice
  • Optional, ½ cup of dark chocolate chunks or cacao nibs


  • Preheat oven to 325°.
  • Place the first four ingredients in a large saucepan; bring to a boil over a medium heat, stirring constantly.
  • Transfer to a greased 1-1/2-qt. baking dish.
  • Bake, covered, 45 minutes, stirring every 15 minutes.
  • Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon.
  • Serve warm or refrigerate and serve cold.

Tips :

If you want to up the decadence pop in an organic egg yolk or two.  You’ll end up with an even creamier pudding. But scrambling eggs can be an issue, so  remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. And to ensure the yolk is completely cooked, make sure the pudding has reached 160 degrees.

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