Cardamom-Spiced Coconut Rice Pudding

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Creamy coconut milk rice pudding infused with fragrant cardamom and sweetened with maple syrup for a comforting dessert. This Indian-inspired Mother’s Day recipe, ready in about 45 minutes, pairs short-grain white rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 3/4 cup short-grain white rice
• 2 cups coconut milk
• 1 cup water
• 1/4 cup maple syrup
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp toasted coconut flakes

Instructions

1. Step 1: Rinse 3/4 cup short-grain white rice in cold water until the 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, cover partially, and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.
4. Step 4: Stir in 1/4 cup maple syrup, 1 tsp ground cardamom, 1 tsp vanilla extract, and 1/4 tsp salt. Cook for an additional 5 minutes uncovered, stirring frequently until thickened.
5. Step 5: Remove from heat and let cool slightly. Serve warm or chilled, garnished with 2 tbsp toasted coconut flakes for added texture and flavor.