Baked Coconut and Cardamom Rice Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Indian-inspired rice pudding baked with coconut milk and ground cardamom, offering a creamy texture and warm spice notes. This indian-inspired desserts ready in about 75 minutes layers basmati rice, coconut milk, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 60 min Serves 4 Indian cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Rinse 1/2 cup basmati rice under cold water until water runs clear, then drain.
  2. Step 2: In a large mixing bowl, combine the rinsed rice with 2 cups coconut milk, 1 cup whole milk, 1/2 cup granulated sugar, 1 tsp ground cardamom, 1/4 tsp salt, and 1 tsp vanilla extract. Stir well.
  3. Step 3: Fold in 1/4 cup chopped pistachios and 1/4 cup raisins evenly.
  4. Step 4: Pour the mixture into a greased 8x8-inch baking dish and drizzle 2 tbsp melted unsalted butter over the top.
  5. Step 5: Cover the dish tightly with aluminum foil and bake for 1 hour until the rice is tender and the pudding is set but still creamy.
  6. Step 6: Remove from oven, let cool slightly before serving warm or chilled, garnished with extra pistachios if desired.

Frequently asked questions

How long does Baked Coconut and Cardamom Rice Pudding take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Coconut and Cardamom Rice Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Coconut and Cardamom Rice Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Coconut and Cardamom Rice Pudding for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Coconut and Cardamom Rice Pudding?

Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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