Angela van Tijn Rice Pudding with Mandarin Orange

This creamy and lightly sweetened pudding is sure to 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.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Makes: 6 servings
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All You Need

  • 2 cups (500 mL) milk
  • 1 cup (250 mL) Thai Kitchen Premium Coconut Milk
  • 1 small Club House Cinnamon Stick
  • 1 cup (250 mL) Thai Kitchen Jasmine Rice
  • 2 tsp (10 mL) Club House Pure Vanilla Extract
  • 3 tbsp (45 mL) Billy Bee Honey
  • 1 mandarin orange, peeled and pulled into segments to garnish
  • Club House Ground Cinnamon and 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.


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