Coconut Cardamom Rice Pudding Recipe
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.
- 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
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
- Combine Ingredients: Place the uncooked rice, full-fat coconut milk, whole milk, granulated sugar, ground cardamom, and kosher salt into a medium-sized pot.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/coconut-cardamom-rice-pudding-recipe/
