Bengali Coconut and Jaggery Rice Pudding

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

A creamy rice pudding sweetened with jaggery and enriched with coconut milk, offering a traditional Bengali dessert with a delicate caramel flavor. This indian-inspired desserts ready in about 40 minutes layers basmati rice, rinsed, water, coconut 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 320 calories and feeds 3, 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.

Prep: 10 min Cook: 30 min Serves 3 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/2 cup rinsed basmati rice and 1 cup water in a saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes until the rice is soft and water is absorbed.
  2. Step 2: Stir in 1 cup coconut milk and 3/4 cup grated jaggery, then cook uncovered over low heat, stirring frequently for 10 minutes until the mixture thickens and becomes creamy.
  3. Step 3: Add 1/2 tsp cardamom powder and mix well for fragrant sweetness.
  4. Step 4: In a small pan, heat 1 tbsp ghee over medium heat and lightly toast 2 tbsp chopped cashew nuts until golden, about 2 minutes.
  5. Step 5: Stir half of the toasted cashews into the pudding and reserve the rest for garnish.
  6. Step 6: Serve the pudding warm or chilled, garnished with the remaining toasted cashews.

Frequently asked questions

How long does Bengali Coconut and Jaggery Rice Pudding take to make?

Total time is about 40 minutes (10 min prep + 30 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 Bengali Coconut and Jaggery 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 Bengali Coconut and Jaggery 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 Bengali Coconut and Jaggery Rice Pudding for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Bengali Coconut and Jaggery 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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