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 can’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