Coconut Cardamom Rice Pudding Recipe

Introduction

Coconut Cardamom Rice Pudding is a creamy, comforting dessert that combines fragrant spices with rich coconut milk. This easy-to-make pudding is perfect for any occasion and can be enjoyed warm or chilled.

Ingredients

• 1 cup uncooked rice (short or long grain)
• 1 14-ounce can full-fat coconut milk
• 2¼ cups whole milk
• ⅓ cup granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cardamom
• 1½ teaspoons vanilla extract
• 1 tablespoon butter
• Toasted unsweetened shredded coconut, berries, or fruit compote for garnish

Instructions

1. Step 1: Place rice, coconut milk, whole milk, sugar, cardamom, and salt into a medium pot.
2. Step 2: Over medium-high heat, bring the mixture to a boil, stirring frequently and scraping the bottom of the pan to prevent rice from sticking.
3. Step 3: Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, about 20 to 22 minutes. If the mixture becomes too thick before the rice is fully cooked, add more whole milk in ¼ cup increments.
4. Step 4: When the rice is tender, remove the pot from heat and stir in the vanilla extract and butter. Taste and add more sugar if desired.
5. Step 5: Serve the pudding warm or cold. If it thickens too much, stir in additional whole milk to reach your preferred consistency.
6. Step 6: Garnish with toasted shredded coconut, fresh berries, or a fruit compote for added texture and flavor.

Tips & Variations

• For a richer flavor, substitute half the whole milk with heavy cream.
• If you prefer a vegan version, use coconut milk for all the milk and substitute butter with coconut oil.
• Adding a pinch of freshly grated nutmeg or cinnamon can complement the cardamom nicely.
• Try using jasmine or basmati rice for a more aromatic pudding.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of milk if the pudding is too thick. It can also be enjoyed cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice?

Yes, both short and long grain rice work well. Short grain rice tends to give a creamier texture, while long grain rice has a bit more bite.

How do I prevent the rice from sticking to the pot?

Stir the mixture frequently while it comes to a boil and during simmering. Scraping the bottom of the pot helps prevent sticking and burning.

Coconut Cardamom Rice Pudding Recipe

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This Coconut Cardamom Rice Pudding is a creamy, fragrant dessert combining tender rice with rich coconut milk and aromatic cardamom. Sweetened gently and enhanced with vanilla and butter, it can be served warm or chilled and makes a comforting, luscious treat garnished with toasted coconut, berries, or fruit compote.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice Pudding Base

• 1 cup uncooked rice (short or long grain)
• 1 (14-ounce) can full-fat coconut milk
• 2¼ cups whole milk
• ⅓ cup granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cardamom
• 1½ teaspoons vanilla extract
• 1 tablespoon butter

Garnish

• Toasted unsweetened shredded coconut
• Berries
• Fruit compote

Instructions

1. Combine Ingredients: Place the uncooked rice, full-fat coconut milk, whole milk, granulated sugar, ground cardamom, and kosher salt into a medium-sized pot.
2. Bring to Boil: Set the pot over medium-high heat and bring the mixture to a boil, stirring frequently and scraping the bottom of the pan to prevent the rice from sticking and burning.
3. Simmer and Cook Rice: Reduce the heat to maintain a gentle simmer and cook the mixture uncovered. Stir occasionally as the rice softens and the pudding thickens, about 20 to 22 minutes. If the pudding becomes too thick before the rice is fully cooked, add whole milk in ¼-cup increments to loosen it.
4. Finish the Pudding: When the rice is very tender and the pudding is thickened, remove the pot from heat. Stir in the vanilla extract and butter until incorporated. Taste and add more sugar as desired for sweetness.
5. Serve: Serve the pudding warm or cold, depending on preference. If it becomes too thick as it cools, stir in additional whole milk to reach the desired consistency.
6. Garnish and Enjoy: Top with toasted shredded coconut, fresh berries, or a fruit compote just before serving for extra flavor and texture.

Notes

• Short grain rice tends to be creamier while long grain rice yields a lighter texture.
• Adjust the sugar to taste, especially if your garnish is already sweet.
• If you prefer a dairy-free version, substitute whole milk with additional coconut milk or a plant-based milk.
• Stir frequently during cooking to prevent rice from sticking and ensure even cooking.
• The pudding will thicken as it cools; add milk to loosen if serving cold.

Keywords: Coconut rice pudding, cardamom dessert, creamy rice pudding, coconut milk dessert, Indian dessert, easy rice pudding