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Coconut Cardamom Rice Pudding

Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Dessert
Cuisine Indian
Servings 4 servings

Ingredients
  

  • ¾ cup short-grain or Arborio rice 150 g
  • 2 cans coconut milk 13.5 oz / 800 mL total
  • 1 cup water 240 mL
  • ⅓ cup sugar or honey 65 g; adjust to taste
  • ½ tsp ground cardamom
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional toppings: toasted coconut flakes, chopped pistachios, pomegranate arils, or dried fruit

Instructions
 

Prepare

  • Rinse rice under cold water until water runs mostly clear.
  • Combine rice, coconut milk, and water in a saucepan over medium heat.

Simmer

  • Bring to a gentle boil, then reduce heat to low.
  • Stir occasionally to prevent sticking.
  • Cook 30–35 minutes , until rice is tender and mixture thickens.

Finish

  • Stir in sugar, cardamom, vanilla, and salt.
  • Simmer 5 minutes more, stirring often, until creamy.
  • Serve warm or chilled, topped with your favorite garnishes.