Coconut Cardamom Rice Pudding with Tanzanian Vanilla

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A creamy coconut milk rice pudding delicately infused with cardamom and vanilla, inspired by Tanzanian flavors. This African-inspired recipe, ready in about 45 minutes, layers short-grain rice, water, coconut 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 280 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 rice
• 1 1/2 cups water
• 2 cups coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp ground cardamom
• 1 tsp vanilla extract (preferably Tanzanian)
• 1/4 tsp salt
• 2 tbsp toasted shredded coconut (optional)

Instructions

1. Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. In a medium saucepan, combine the rice with 1 1/2 cups water and bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender.
3. Step 3: Stir in 2 cups coconut milk, 1/3 cup granulated sugar, 1/2 tsp ground cardamom, and 1/4 tsp salt. Cook uncovered over low heat, stirring frequently, for 20 minutes until the mixture thickens and becomes creamy.
4. Step 4: Remove from heat and stir in 1 tsp vanilla extract. Allow the pudding to cool slightly; it will continue to thicken as it cools.
5. Step 5: Serve warm or chilled, garnished with 2 tbsp toasted shredded coconut if desired, for a comforting dessert with tropical Tanzanian notes.