Classic Coconut Rice Pudding with Cardamom

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A silky rice pudding slow-cooked in coconut milk and infused with fragrant cardamom pods, topped with toasted coconut flakes for texture. This Mediterranean-inspired recipe, ready in about 50 minutes, layers short-grain white rice, coconut milk, whole milk 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 320 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.

Ingredients

• 3/4 cup short-grain white rice
• 2 cups, full fat coconut milk
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 4, lightly crushed green cardamom pods
• 1 tsp vanilla extract
• 1/4 cup toasted coconut flakes

Instructions

1. Step 1: Rinse 3/4 cup short-grain white rice under cold water until the water runs clear, then drain well.
2. Step 2: In a medium heavy-bottomed saucepan, combine the rinsed rice with 2 cups full-fat coconut milk, 1 1/2 cups whole milk, 1/2 cup granulated sugar, and 4 lightly crushed green cardamom pods.
3. Step 3: Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 35-40 minutes, stirring every 5 minutes, until the rice is tender and the pudding has thickened to a creamy consistency.
4. Step 4: Remove from heat and stir in 1 tsp vanilla extract. Discard the cardamom pods.
5. Step 5: Spoon the pudding into serving bowls and sprinkle each with 1/4 cup toasted coconut flakes for a crunchy contrast. Serve warm or chilled.