Dining and Cooking
Creamy Coconut Jasmine Rice Pudding with Lychees | Claire Saffitz
In American Recipes

Creamy Coconut Jasmine Rice Pudding with Lychees | Claire Saffitz



This coconut jasmine rice pudding with lychees is a rich, creamy dessert that’s entirely gluten-free and dairy-free, but doesn’t sacrifice flavor or texture. Made with full-fat coconut milk, jasmine rice, and an infusion of jasmine tea, it has a subtle floral depth that sets it apart from a traditional rice pudding.

If you’ve been looking for:
• a rice pudding that’s actually worth making
• a dairy-free dessert that still feels indulgent
• or a simple, elegant dessert for a dinner party

this is one I keep coming back to.

The lychees in syrup add brightness and contrast, balancing the richness of the coconut milk, while toasted coconut chips bring texture. It’s comforting, but just structured enough to feel special.
#ricepudding #dessert #clairesaffitz

2 (13.5 oz / 400ml) cans unsweetened full-fat coconut milk (not light coconut milk)
1 cup jasmine rice (6.8 oz / 193g)
2 cups unsweetened plain rice milk (16 oz / 480g)
½ cup sugar (3.5 oz / 100g)
1½ teaspoons Diamond Crystal kosher salt
1 teaspoon vanilla extract
4 jasmine green tea bags
1¼ cups (10 oz / 284g) boiling water
1 (15 oz / 425g) can lychees in syrup
½ cup unsweetened toasted coconut chips (1.2 oz / 35g), for serving

Chapters:
00:00 Intro
00:33 Rice Pudding
01:24 Ingredients & Special Equipment
03:20 Cook the Pudding
10:35 Make the Topping
11:44 Serve

What’s for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp
Dessert Person Online: https://www.dessertperson.com/
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Penguin Random House Books: https://www.penguinrandomhouse.com/

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

34 Comments

  3. @twocvbloke

    I have to say, rice pudding is always one of those desserts where I feel dread, because texturally it always makes me feel 'uncomfortable' to put it mildly, not to mention the delegation of who had to wash up the bowl it was cooked in was the source of many an argument as kids, especially as I never wanted it to begin with… 😛

  4. @prophysix

    My French-Vietnamese bf was delighted to see you make something with this flavour palette – he also says you should try something like this but with tapioca pearls instead of rice! 😋

  6. @dominicingegneri635

    Your books and videos have created a perfect package of enticing information where I want to make everything! Your kitchen layout, faucets, cooktop, oven and gear may be a video on its own to show what works and why you have chosen everything and how it makes you so productive.

  10. @pratfallpratt8998

    I really love the idea of this, but just didn't have most of the exact ingredients nor the money to go out and buy anything new. So I improvised a bit and did a sort of riff on this recipe that I ended up really liking. I live alone so I didn't need nearly this much pudding, plus my kitchen has no AC and I really didn't want to stand over a stove stiring something for 40 minutes. So, with the half cup of coconut milk I had left over from cooking dinner earlier this week, I mixed it with some water and used it to cook a half cup of jasmine rice in my rice cooker. When it was done I moved it to a pot on my stove with a cup of whole milk and quarter cup brown sugar bc that's just what I had, and tossed in a few whole spices I had lying around (cinnamon stick, cloves, star anise, cardamom) while I got some strong chai tea brewing on the side. Cooked everything together until it thickened, and for toppings I ended up dicing up some canned pears and used the juice from the can to make a quick pear vanilla syrup, and added some chopped walnuts for crunch. It actually turned out really really good and makes me want to try Claire's version some day.

  12. @sharijd726

    I love rice pudding. I inherited a Puerto Rican recipe from my kids grandmother that I make every holiday. The "tea" is fresh ginger, cloves, anise and cinnamon sticks. Made with all coconut milk, with raisins. So yummy! Love the Jasmine Tea idea! 🎉🎉🎉🎉

  15. @WR250a

    When you are filming at the cabin, maybe put a Sasquatch walking by outside the window, you know, just for fun.

  16. @tnate6004

    Nice to see rice pudding making a comeback. Don't think I'd do the tea but bonus points for the tropical twist and making it vegan-friendly.

  17. @m4r_sh

    omg I made something similar recently! I used a kheer (south Asian rice pudding) recipe and subbed the milk for 20/30 regular milk to coconut milk, served with fresh mango chunks – I wanted it to be a combo of kheer and mango sticky rice. The coconut milk added such a nice depth! Def wanna try it with the lychee and jasmine tea now!

  19. @nbdtome

    Claire struggling with the Dutch over. Press 1 in the comments if you’ve ever struggled with a Dutch Oven like Claire.

  20. @fajarsetiawan8665

    Rice pudding is the quintessential and most stereotypical of white people dessert. I don't know when they saw the rice for the first time and the first thought in their head is, "I'm gonna make a dessert out of it". Lol. But it's a delicious dessert. Perfect cheap substitute if you don't have the resource to make custard.

  23. @gillablecam

    Looks amazing and I'm keen to try it!

    Why use rice milk if you want to reduce the amount of rice starch in the recipe? What's the difference when you've made it with water but without rinsing the rice?

  25. @pretty_portobello

    Yes to vegan recipes!!! Would love to see Claire’s baking mastermind applied to what are often disappointing vegan substitutes