Simple Coconut Rice Pudding with Cardamom
Creamy coconut-infused rice pudding gently spiced with cardamom, a comforting and fragrant dessert made from scratch. This asian-inspired desserts ready in about 35 minutes layers uncooked jasmine rice, coconut milk, granulated 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 220 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 uncooked jasmine rice
- 2 cups coconut milk
- 1/3 cup granulated sugar
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
Instructions
- Step 1: Rinse 3/4 cup uncooked jasmine rice under cold water until water runs clear.
- Step 2: In a medium saucepan, combine rinsed rice, 2 cups coconut milk, 1/3 cup granulated sugar, and 1/2 teaspoon ground cardamom over medium heat.
- Step 3: Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered, stirring frequently for 25-30 minutes until rice is tender and pudding is thickened.
- Step 4: Remove from heat and stir in 1 teaspoon vanilla extract. Let pudding cool slightly before serving warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Coconut Rice Pudding with Cardamom take to make?
Total time is about 35 minutes (5 min prep + 30 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 Simple Coconut 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 Simple Coconut 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 Simple Coconut Rice Pudding with Cardamom for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Simple Coconut Rice Pudding with Cardamom?
Asian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
