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Coconut Rice Pudding with Carmelized Strawberries
Makes Serves 6. Photo By: Campbell's
By Campbell's


  1. Rinse rice under cold running water and place the rice in a saucepan with 1 cup of the sugar, vanilla, coconut milk and Campbell’s First Stock Cream Stock and a pinch of cinnamon.
  2. Bring to a boil stirring occasionally to prevent the rice from sticking.
  3. Reduce heat to medium-low and simmer for 30 minutes stirring frequently.
  4. Set aside to cool.
  5. In a small saucepan combine strawberries and ¼ cup sugar. Heat sugar and strawberries until caramelized for about 5 minutes then remove from heat.
  6. Serve the cooled rice pudding with the caramelized strawberries on top.


  • 1 cup (250 mL) short/medium-grain rice
  • 1 3/4 cup (310 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 1 can (16oz/500 mL) coconut milk
  • 200 mL Campbell's® Stock First Cream Stock™
  • Pinch cinnamon
  • 1 pint (454 g) strawberries, washed and quartered