Filipino Rice Pudding Recipe: Creamy Coconut and Sticky Sweet Tradition

This Filipino-inspired rice pudding brings the warmth of tradition to your table with its creamy coconut base and perfectly sticky sweetness.

I’ve refined this method to balance rich coconut milk with just the right amount of sugar, creating a dessert that’s comforting yet never overly heavy. Serve it warm or chilled for a taste of authentic Filipino flavor.

Ingredients for Filipino Rice Pudding

Creamy coconut rice pudding starts with these pantry-friendly ingredients. Nothing complicated, just cozy flavors.

The coconut milk is key here. Full-fat cans from Thai Kitchen or Native Forest give that ultra-creamy texture. I grab mine at Whole Foods or any Asian market—they usually have the best prices. Jasmine rice is traditional, but short-grain works too (just rinse it well). The condensed coconut milk is non-negotiable for that sticky sweetness—Native Forest makes a great version.

No jasmine rice? Short-grain white rice at a 1:1 ratio is the closest swap. Brown sugar can be replaced with coconut sugar at the same amount for a deeper flavor. Skip the raisins? Diced mango or jackfruit adds a nice tropical twist. The butter keeps it vegetarian—swap in coconut oil if you want it fully plant-based.

Leftover pudding keeps beautifully in the fridge for up to 5 days. It thickens as it cools, so add a splash of milk when reheating. Freezes for 1 month (portion it first—trust me). Best served warm, but cold is delicious too (like a creamy rice salad).

Step-by-Step Instructions for Filipino Rice Pudding

This method delivers that signature creamy texture with just the right amount of sweetness.

Step 1: Rinse and Cook the Rice Base

Place the 1 cup jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs completely clear. This removes excess starch and prevents a gummy pudding.

In a medium saucepan, combine the rinsed rice with the 2 cups water and the 1 whole cinnamon stick. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is mostly absorbed.

Step 2: Add Coconut and Sweeteners

Stir in the 2 cups coconut milk, 0.5 cup brown sugar, and 0.25 tsp salt. Return to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. You’ll notice the mixture thicken slightly as the coconut milk infuses with the rice.

After 10 minutes, add the 0.33 cup raisins and 2 tbsp unsalted butter, stirring until the butter melts completely. The raisins will plump up as they absorb the creamy liquid, adding a soft, chewy contrast.

Step 3: Finish with Condensed Milk and Vanilla

Once the rice is tender and the mixture has thickened to a porridge-like consistency (about 20-25 minutes total cooking time), stir in the 0.5 cup sweetened condensed coconut milk and 1 tsp vanilla extract. The condensed milk adds a luscious, sticky sweetness that defines this dish.

Cook for an additional 5 minutes on low heat, stirring constantly, until the pudding reaches your desired creaminess. Watch for the mixture to thicken enough to coat the back of a spoon.

Step 4: Serve Warm with a Cinnamon Dusting

Remove the cinnamon stick and discard it. Ladle the pudding into serving bowls while still warm. The texture should be rich and velvety, with the rice grains fully softened but still distinct.

Sprinkle each serving with a pinch of the 0.5 tsp ground cinnamon for a warm, aromatic finish. The cinnamon ties all the flavors together, adding a final touch of spice to balance the sweetness.

Common Mistakes When Making This Recipe

Skipping the Rinse

Never skip rinsing the 1 cup jasmine rice—this removes excess starch that would make your pudding gummy. I rinse mine until the water runs completely clear, which usually takes 3-4 changes of water. 💧

Wrong Rice Choice

Avoid long-grain rice varieties like basmati—they stay too firm. Stick with jasmine or short-grain rice for that perfect creamy texture. I once tried basmati and ended up with a pudding that was more like rice soup.

Overcooking the Rice

Cook the rice just until the water is mostly absorbed in Step 1 (15 minutes). If you overcook it now, the grains will turn to mush during the coconut milk phase. Watch for that moment when the surface looks dry but the rice still has a slight bite.

Boiling the Coconut Milk

Keep the heat at medium-low when adding the 2 cups coconut milk. A rolling boil can cause the fats to separate, making your pudding greasy. I stir frequently to maintain that smooth, creamy consistency.

Adding Condensed Milk Too Soon

The 0.5 cup sweetened condensed coconut milk should only be added at the end. If you add it too early, the sugars can caramelize and create a grainy texture. Wait until the rice is fully tender and the mixture has thickened.

Forgetting to Stir

This pudding requires constant attention, especially once the coconut milk is added. Failing to stir can lead to scorching at the bottom. I set a timer to remind myself to stir every 2-3 minutes during the final cooking phase. 🔥

Frequently Asked Questions