Cardamom-Infused Vanilla Bean Rice Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A silky-smooth rice pudding made with whole vanilla beans and warm cardamom, topped with a sprinkle of toasted coconut for a perfect dessert. This american-inspired desserts ready in about 60 minutes layers short-grain rice, whole milk, heavy cream 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 380 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.

★ 3.8 (13 ratings) Prep: 15 min Cook: 45 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Split vanilla bean lengthwise and scrape seeds into a medium saucepan. Add seeds, pod, milk, cream, sugar, cardamom, and salt to the saucepan.
  2. Step 2: Heat over medium-low heat, stirring constantly, until the mixture is hot but not boiling (about 5 minutes), then remove vanilla bean pod and discard.
  3. Step 3: Add rice to the saucepan, bring to a gentle simmer, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring every 10 minutes, until rice is tender and mixture is thickened to a creamy consistency.
  4. Step 4: Remove from heat and let cool for 10 minutes. Stir in vanilla bean seeds if not already incorporated.
  5. Step 5: Transfer to individual ramekins or a bowl. Cover and refrigerate for at least 4 hours or overnight to set.
  6. Step 6: Before serving, toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly.
  7. Step 7: Sprinkle toasted coconut over each serving of rice pudding just before serving.

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Frequently asked questions

How long does Cardamom-Infused Vanilla Bean Rice Pudding take to make?

Total time is about 60 minutes (15 min prep + 45 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 Cardamom-Infused Vanilla Bean 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 Cardamom-Infused Vanilla Bean 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 Cardamom-Infused Vanilla Bean 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 Cardamom-Infused Vanilla Bean Rice Pudding?

American 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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