Prep Time: 5 minutes
Cook Time: 35–45 minutes
Chilling Time: 2 hours, optional
Servings: 6

Ingredients

For the Rice Pudding

– ¾ cup uncooked short-grain white rice (150 g)
– 2 cups water (475 ml)
– 1 can full-fat coconut milk, 13.5 ounces (400 ml)
– 2 cups whole milk (475 ml)
– ⅓ cup granulated sugar (67 g)
– ¼ teaspoon salt
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground cardamom, optional

For the Passion Fruit Topping

– ¾ cup passion fruit pulp, strained (180 ml)
– 3 tablespoons granulated sugar
– 1 tablespoon water
– 1 teaspoon cornstarch
– 1 tablespoon cold water
– 1 teaspoon fresh lime juice

Instructions

1. Rinse the rice briefly under cold water and drain.
2. Place the rice and 2 cups water in a medium, heavy-bottomed saucepan. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for 12–15 minutes, until most of the water has been absorbed and the rice is beginning to soften.
4. Add the coconut milk, whole milk, sugar, salt, cinnamon, and cardamom, if using.
5. Cook uncovered over low heat for 20–25 minutes, stirring frequently and scraping the bottom of the pan to prevent sticking.
6. Continue cooking until the rice is tender and the pudding is creamy. If it becomes too thick before the rice is tender, add a little extra milk, 2 tablespoons at a time.
7. Remove the saucepan from the heat and stir in the vanilla extract.
8. To make the topping, combine the passion fruit pulp, 3 tablespoons sugar, and 1 tablespoon water in a small saucepan.
9. Bring to a gentle simmer over medium-low heat and cook for 3–4 minutes, stirring occasionally.
10. In a small bowl, mix the cornstarch with 1 tablespoon cold water until smooth.
11. Stir the cornstarch mixture into the passion fruit sauce. Simmer for another 1–2 minutes, until the sauce lightly thickens.
12. Remove from the heat and stir in the lime juice. Allow the topping to cool for 10–15 minutes.
13. Spoon the rice pudding into six serving bowls or glasses.
14. Let it cool slightly before serving warm, or cover and refrigerate for at least 2 hours for a chilled dessert.
15. Spoon the passion fruit topping over each portion just before serving.

Serving Suggestions

Garnish with toasted coconut flakes, fresh mint, or a little extra passion fruit pulp. Serve warm for a comforting dessert or chilled for a refreshing tropical treat.

Recipe Note: The creamy coconut rice pudding provides a mellow base for the vivid sweet-tart passion fruit topping. Keeping the topping separate until serving preserves its bright flavor.