rice pudding with mandarin orange

This creamy and lightly sweetened pudding will surely be enjoyed by the whole family. The toasted coconut creates a delicate crunch, and the Mandarin wedges add a little extra sweetness and vitamin C. Who says desserts canโ€™t be low in sugar and healthy?

rice pudding with mandarin orange

Rice Pudding with Mandarin Orange

Rice Pudding with Mandarin Orange

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 2 Cup (500 mL) Milk
  • 1 Cup (250 mL) Thai Kitchen Coconut Milk Regular
  • 1 Small Club House Cinnamon Stick and Club House Ground Cinnamon (for garnish)
  • 1 Cup (250 mL) Thai Kitchen Jasmine Rice
  • 2 tsp (10 mL) Club House Vanilla Extract
  • 3 tbsp (45 mL) Billy Bee Honey
  • 1 Mandarin Orange, peeled and pulled into segments to garnish
  • Toasted coconut to garnish


1. Place the milk, coconut milk and cinnamon stick into a saucepan and bring to a gentle boil.

2. Add the rice, vanilla and honey. Reduce heat and simmer uncovered. Stir occasionally to prevent sticking.

3. While the rice is cooking, heat a small pan to medium heat and gently toast the coconut until it is slightly golden brown.

4. Once rice is cooked and mixture is creamy, approximately 15 minutes, transfer to a bowl and garnish with the mandarin orange pieces, some cinnamon and toasted coconut.


TIP: Use leftover rice from the main course or the day before to save time and give the dish a creamier texture. Adjust cooking time accordingly

Enjoy xo