Cardamom-Spiced Coconut Rice Pudding

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

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.

Prep: 5 min Cook: 40 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cardamom-Spiced Coconut Rice Pudding take to make?

Total time is about 45 minutes (5 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cardamom-Spiced Coconut Rice Pudding?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.

Can I substitute ingredients in Cardamom-Spiced Coconut 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-Spiced Coconut 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-Spiced Coconut Rice Pudding?

Indian mother’s day 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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