Burmese Coconut and Banana Rice Pudding

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A creamy coconut milk rice pudding enriched with ripe bananas and a hint of cardamom, perfect for a comforting dessert. This Asian-inspired recipe (vegetarian), ready in about 35 minutes, layers uncooked jasmine rice, coconut milk, water 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 280 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.

Ingredients

• 1/2 cup (100 g) uncooked jasmine rice
• 2 cups (480 ml) coconut milk
• 1 cup (240 ml) water
• 1 medium (120 g) ripe banana, mashed
• 1/4 cup (50 g) sugar
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1 tbsp (optional) toasted sesame seeds

Instructions

1. Step 1: Rinse 1/2 cup uncooked jasmine rice under cold water until water runs clear, then drain.
2. Step 2: In a medium saucepan, combine the rinsed rice, 2 cups coconut milk, and 1 cup water. Bring to a gentle boil over medium heat.
3. Step 3: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking, until the rice is tender and the mixture thickens.
4. Step 4: Stir in 1/4 cup sugar, 1/2 tsp ground cardamom, 1/4 tsp salt, and 1 medium mashed ripe banana. Continue cooking and stirring for 5 more minutes until creamy and well combined.
5. Step 5: Remove from heat and let cool slightly before serving. Sprinkle 1 tbsp toasted sesame seeds on top for added texture if desired.