Chai Spice Coconut Cream Rice Pudding


There’s nothing I hate more than wasted food. Because of this, I'm constantly coming up with new creations based solely off the goal of using up everything in my fridge. This results in lots of soups, lots of “hash’s” and stir-fries, and lots of “bowls."


And then there’s the constant containers of leftover rice.


My husband is half Vietnamese and has a serous love of rice, but we we never seem to make the right amount. As with the time-old pasta conundrum, there’s either too little or too much...and more often far too much.


So I’ve gotten in the habit of making big batches of fried rice by mixing it will egg, veggies, coconut aminos, rice vinegar, sesame seed oil, and a number of spices, as well as savory pilaf-style dishes like my tahini turmeric bone broth rice.


Recipe: Bone Broth Farro Pilaf with Turmeric, Cardamom, Tahini, Black Currents, and Pistachio


Another one of my favourite ways to "rice-ycle" is with a creamy rice pudding. Thick coconut cream, and a number of anti-inflammatory and immune boosting spices make it the perfect weeknight dessert, especially when the colder weather moves in. And the best part is it seems to only get better with time, reheating easily, and satisfying many hungry mouths (tip for all you family folks out there).


Try your batch with a sprinkling of extra cinnamon and some dried black currents for a tasty topping, or even swirl in some sautéed apple or fried banana for a truly decant treat!




Chai Spice Coconut Cream Rice Pudding (dairy-free)


Prep time: No more than 5 minutes (plus however long it takes to cook the rice if you’re not using leftovers)

Cooling time: About 10 minutes

Makes about 6 servings



  • 2 cups cooked white rice
  • 1-2 cans thick coconut cream (depending in how thick or liquid-y you like it, and how dry or moist your rice is)
  • 2 tbsp coconut oil
  • 2-3 tbsp pure maple syrup (or to taste)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup collagen powder (leave out for a fully plant-based option)
  • 1 tblsp cinnamon
  • 2 tsp turmeric
  • 1 tsp nutmeg
  • ½ tsp clove
  • ½ tsp cardamom
  • 1/4 tsp sea salt (or to taste)



  1. In a large saucepan over medium-low heat, melt the coconut oil and add the rice.
  2. Stir in the coconut milk, maple syrup, vanilla extract, collagen powder, spices and sea salt until well combined.
  3. Bring to a bowl and then immediately turn the heat down to a low simmer.
  4. Let simmer for about 5-10 minutes, stirring occasionally so that it doesn’t burn on the bottom of the saucepan.
  5. Turn off the heat and let sit for a few minutes until it's nice and thick. 
  6. Serve warm with toppings of choice (suggestions include a sprinkling of cinnamon, dried black currents, sautéed apple, or fried banana)