Coconut Milk-Soaked Rice Pudding with Cardamom

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Silky rice pudding simmered in coconut milk until thick and fragrant, infused with warm cardamom for a naturally sweet dessert. This Indian-inspired recipe (vegan), ready in about 55 minutes, layers long-grain rice, coconut milk, 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 310 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 cup long-grain rice
• 2 cups coconut milk
• 1 cup milk
• 6, cracked cardamom pods
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Rinse rice under cold water until water runs clear, then combine with coconut milk, milk, and cracked cardamom pods in a saucepan.
2. Step 2: Bring to a gentle simmer over medium-low heat, stirring constantly, then reduce heat to low and cover.
3. Step 3: Simmer for 35 minutes, stirring every 10 minutes, until rice is tender and liquid has thickened to a creamy consistency.
4. Step 4: Remove cardamom pods; stir in sugar and vanilla extract until dissolved.
5. Step 5: Cool to room temperature, then refrigerate for at least 2 hours before serving.