Coconut Milk-Soaked Rice Pudding with Cardamom
Silky rice pudding simmered in coconut milk until thick and fragrant, infused with warm cardamom for a naturally sweet dessert. This indian-inspired desserts (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse rice under cold water until water runs clear, then combine with coconut milk, milk, and cracked cardamom pods in a saucepan.
- Step 2: Bring to a gentle simmer over medium-low heat, stirring constantly, then reduce heat to low and cover.
- Step 3: Simmer for 35 minutes, stirring every 10 minutes, until rice is tender and liquid has thickened to a creamy consistency.
- Step 4: Remove cardamom pods; stir in sugar and vanilla extract until dissolved.
- Step 5: Cool to room temperature, then refrigerate for at least 2 hours before serving.
Frequently asked questions
How long does Coconut Milk-Soaked Rice Pudding with Cardamom take to make?
Total time is about 55 minutes (10 min prep + 45 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 Coconut Milk-Soaked Rice Pudding with Cardamom?
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 Coconut Milk-Soaked Rice Pudding with Cardamom?
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 Coconut Milk-Soaked Rice Pudding with Cardamom 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 Coconut Milk-Soaked Rice Pudding with Cardamom vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was the perfect dessert for my Diwali dinner! The coconut milk gave it such a rich, creamy texture and the cardamom was divine.
- ★★★★☆
Loved the recipe, but I found it a bit bland without adding a pinch of salt. Otherwise, it turned out wonderfully.
- ★★★★☆
My kids loved it! The coconut milk made it so smooth and the cardamom added a nice touch. Only thing: I wish the rice was a bit more tender.
