Burmese Coconut and Banana Rice Pudding
A creamy coconut milk rice pudding enriched with ripe bananas and a hint of cardamom, perfect for a comforting dessert. This asian-inspired desserts (vegetarian) ready in about 35 minutes layers (100 g) uncooked jasmine rice, (480 ml) coconut milk, (240 ml) 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
- Step 1: Rinse 1/2 cup uncooked jasmine rice under cold water until water runs clear, then drain.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and let cool slightly before serving. Sprinkle 1 tbsp toasted sesame seeds on top for added texture if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese Coconut and Banana Rice Pudding take to make?
Total time is about 35 minutes (5 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 Burmese Coconut and Banana 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 Burmese Coconut and Banana 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 Burmese Coconut and Banana 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.
Is Burmese Coconut and Banana Rice Pudding vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
