ThaiEasy · Warm
Coconut Rice Pudding with Ginger and Lime
A silky, comforting Thai-inspired rice pudding infused with aromatic ginger, enriched with coconut oil, and brightened with fresh lime. Perfect warm or chilled.
Prep
10 min
Cook
25 min
Total
35 min
Method
1
Using a fine grater, peel and grate 1 tablespoon of fresh ginger. Cut the lime in half — juice one half and finely zest the other half. Set both aside.
2
In a medium saucepan, melt the coconut oil over medium heat. Add the grated ginger and stir constantly for 30 seconds, until fragrant and the oil takes on a golden tint. Do not let it brown or burn.
3
Pour in the whole milk and add the white sugar and salt. Stir well to combine. Add the arborio rice and bring the mixture to a gentle simmer, stirring occasionally.
4
Reduce heat to low and cook, stirring every 2-3 minutes, for 20–25 minutes until the rice is tender, the milk is mostly absorbed, and the mixture has a thick, creamy pudding-like consistency. Remove from heat.
5
In a small bowl, crack and whisk the egg. Slowly drizzle in 3 tablespoons of the hot rice mixture while whisking vigorously to temper it. Pour the egg mixture back into the saucepan and stir until fully incorporated and the pudding thickens slightly. Stir in the lime zest and lime juice. Taste and adjust salt if needed.
6
Spoon into bowls and serve warm, or press plastic wrap directly onto the surface and refrigerate for at least 1 hour for a chilled dessert. Garnish with extra lime zest if you like.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
277
per serving
Low salt · 226mg
Protein
8g
Carbs
42g
Fat
9g
Sat. fat
7g
Fiber
1g
Sugar
16g
Sodium
226mg
Lactose FreeBalanced MacrosLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
17Pt
Runoff
0.04g P
Whole milk drives 65% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CreamyTender
Aromas
CitrusHerbal
Kitchen Equipment
Primary Tool
Medium SaucepanTechniques
Safety & Storage
Cooking Temperature
When tempering the egg, ensure the rice mixture is hot but not boiling. Slowly drizzle 3 tablespoons of the hot mixture into the egg while whisking vigorously to prevent scrambling. The final mixture should reach a thick, creamy consistency.
Storage
Rice pudding contains dairy and egg, making it a high-risk food for bacterial growth. Refrigerate within 2 hours of serving. Store in an airtight container for up to 3 days. Do not leave at room temperature for more than 2 hours total.
Cross Contamination
If serving to individuals with severe milk or egg allergies, clean all utensils thoroughly and use dedicated equipment. The recipe uses a medium saucepan for both the cooking and tempering steps.
High Risk Population
Young children, elderly individuals, pregnant people, and immunocompromised individuals should consume this dish only if eggs are fully cooked. The tempering process brings the egg to a safe temperature when properly incorporated.
Allergen Warning
This recipe contains milk and eggs. Always inform guests and customers of allergen contents before serving. Provide ingredient list upon request.
Handling
When zesting lime, avoid the bitter white pith beneath the colorful skin. Use a fine grater and work carefully to avoid grating knuckles. The ginger step requires constant stirring to prevent burning the delicate infusion.
Ingredient Quality
Use fresh eggs from a refrigerated source. For pregnant individuals and high-risk populations, consider using pasteurized eggs or ensuring the final pudding mixture reaches 160°F (71°C) as confirmed by food thermometer.
Pro Tips
Technique
When you bloom the ginger in coconut oil, watch closely na krap — you're looking for that moment it turns fragrant and the oil shimmers gold, not brown. Thirty seconds, maybe less if your heat runs hot. Burned ginger turns bitter and nobody wants that in their dessert!
Substitution
If you want less sweetness, start with 2 tablespoons of white sugar instead of 3 — the lime zest and juice give so much brightness that you might not miss it. My grandmother always said the best desserts make you wonder what's in them, not list every ingredient on the first bite.
From the chef
Arborio rice slow-cooked in whole milk is already something comforting, but coconut oil and fresh ginger change its character completely — the oil blooms the ginger before the milk even goes in, so the whole pudding carries that warm, aromatic fragrance from the first stir, na krap. A tempered egg thickens it to silky without scrambling, and then the lime does its work: juice into the pot while it is hot, zest scattered over each bowl just before serving so it stays bright and sharp. Eat it warm or chill it for something cooler — both versions sing.
AllergensMilkEggs
Source: generated · June 12, 2026