Breakfast, Desserts, Vegan, Vegetarian

Creamy Coconut Thai Rice Pudding

Cooking method:

Ninja Foodi MAX Multi-Cooker OP500
  • Prep Time: 5 mins
  • Total time: 26 mins
  • Skill Easy
  • Serves 6 people

Creamy Coconut Thai Rice Pudding

This Creamy Coconut Thai Rice Pudding is the ultimate comfort food. Perfect served as a deliciously nutritious breakfast or dessert.


  • 190g Thai sweet rice (glutinous rice), soaked for 1 hour in cold water
  • 185ml water
  • 1 tbsp coconut oil
  • 1 x 400ml tin full fat coconut milk
  • 750ml bottled/cartoned coconut milk or other plant-based milk
  • 85ml light agave nectar
  • 2 tsp pandan extract (optional)
  • 1 tsp vanilla paste
  • 1/2 tsp sea salt

Optional toppings

  • Diced mango
  • Toasted sesame seeds
  • Toasted coconut flakes

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Drain and rinse the rice until the water runs clear and set to one side. Insert the cooking pot and select SEAR/SAUTÉ and set the temperature to MD. Add the coconut oil and melt. Add the washed rice followed by the water. Cook for 3 to 5 minutes stirring frequently. Once all of the liquid has absorbed and the rice has puffed up press START/STOP.

  • Step 2

    Add the remaining ingredients then stir together. Secure the pressure lid then turn the pressure valve to the SEAL position. Select PRESSURE, set the temperature to HI and time to 8 minutes. Select START/STOP to begin cooking. Once cooking is complete carefully quick release the pressure.

  • Step 3

    Once the pressure has been released carefully remove the lid and stir. Select SEAR/SAUTÉ, setting the temperature to MD, and cook for roughly 3 minutes until most of the liquid has been absorbed.

  • Step 4

    Serve hot or cold with optional toppings.


    Store in the refrigerator in an airtight container for up to 3 days. Serve cold or re-heat using the SEAR/SAUTÉ function until piping hot.