Chai-Spiced Coconut Rice Pudding
A creamy vegan dessert with warm spices, coconut milk, and a hint of cardamom, perfect for cool evenings. This indian-inspired desserts (vegan, dairy-free) ready in about 65 minutes layers (13.5 oz) coconut milk, uncooked brown rice, coconut sugar 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 290 calories and feeds 6, 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 can (13.5 oz) coconut milk
- 1 cup, uncooked brown rice
- 1/4 cup coconut sugar
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1, 3-inch cinnamon stick
- 1 tsp vanilla extract
- 2 tbsp, toasted coconut flakes
Instructions
- Step 1: In a medium saucepan, combine 1 can coconut milk, 1 cup uncooked brown rice, 1/4 cup coconut sugar, 1 tsp ground cardamom, 1/2 tsp ground cinnamon, and 1 cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally.
- Step 2: Reduce heat to low, cover, and cook for 45-50 minutes until rice is tender and liquid is absorbed, stirring every 10 minutes to prevent sticking.
- Step 3: Remove cinnamon stick, stir in 1 tsp vanilla extract, and let cool for 15 minutes until thickened to a pudding-like consistency.
- Step 4: Divide into serving bowls and sprinkle with 2 tbsp toasted coconut flakes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chai-Spiced Coconut Rice Pudding take to make?
Total time is about 65 minutes (10 min prep + 55 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 Chai-Spiced Coconut 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 Chai-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 Chai-Spiced Coconut Rice Pudding for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chai-Spiced Coconut Rice Pudding vegan?
Yes — this recipe is tagged vegan, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better desserts dishes though.
