Toasted Coconut and Cardamom Rice Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy rice pudding infused with aromatic cardamom and topped with crunchy toasted coconut flakes for a comforting dessert. This Indian-inspired recipe, ready in about 50 minutes, layers short-grain white rice, whole 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 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.

Prep: 5 min Cook: 45 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup short-grain white rice under cold water until water runs clear, then drain.
  2. Step 2: In a medium heavy-bottomed saucepan, combine rinsed rice, 3 cups whole milk, 1/3 cup granulated sugar, 4 lightly crushed green cardamom pods, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring occasionally.
  3. Step 3: Reduce heat to low and simmer uncovered, stirring frequently, for 35-40 minutes until the rice is tender and the mixture thickens to a creamy consistency.
  4. Step 4: Remove from heat and stir in 1 tsp vanilla extract. Discard cardamom pods.
  5. Step 5: While pudding simmers, toast 1/3 cup coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden and fragrant.
  6. Step 6: Spoon the warm rice pudding into serving bowls and sprinkle toasted coconut flakes on top before serving.

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