Coconut and Cardamom Rice Pudding Recipe
Introduction
Try this Coconut and Cardamom Rice Pudding recipe the next time you’re craving a delicious dessert. With a hint of rose water, citrusy cardamom, sweet coconut milk, and toasted almonds, it’s a rich, complex treat that’s sure to impress!
Ingredients
- 2 bags Success® Basmati Rice
- 1 can (13.5 oz) coconut milk
- 1 cup milk
- 1/3 cup sugar
- 1/2 cup golden raisins
- 1/2 tsp ground cardamom
- 1/2 tsp rose water (optional)
- 1/4 cup sliced almonds, toasted
- 1/4 cup chopped pistachios
Instructions
- Step 1: Prepare the rice according to the package directions and set it aside.
- Step 2: In a heavy-bottomed, medium saucepan, bring the coconut milk, milk, and sugar to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Step 3: Reduce the heat and let the mixture simmer gently for 5 minutes, stirring occasionally.
- Step 4: Stir in the cooked rice, golden raisins, ground cardamom, and rose water if using. Continue to cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
- Step 5: Spoon the pudding into serving bowls and garnish with toasted sliced almonds and chopped pistachios before serving.
Tips & Variations
- For a creamier texture, substitute half the milk with heavy cream or coconut cream.
- Adjust the sugar to your taste or use honey or maple syrup as a natural sweetener.
- Try adding a pinch of saffron for an extra layer of flavor and color.
- To toast almonds, heat them in a dry pan over medium heat for 3–5 minutes until golden and fragrant.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of milk if needed to loosen the pudding.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of rice for this pudding?
While basmati rice works best for its aroma and texture, you can substitute with jasmine or a short-grain rice like arborio. Just note that cooking times and consistency may vary.
Is rose water necessary for this recipe?
No, rose water is optional but adds a delicate floral note that complements the cardamom well. If you don’t have it, the pudding will still be delicious without it.
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Coconut and Cardamom Rice Pudding Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Coconut and Cardamom Rice Pudding is a creamy and fragrant dessert featuring basmati rice simmered in coconut milk and milk, sweetened with sugar, and delicately flavored with ground cardamom and optional rose water. Golden raisins add bursts of sweetness, while toasted sliced almonds and chopped pistachios provide a delightful crunchy garnish, making it a rich and complex treat perfect for any occasion.
Ingredients
Rice
- 2 bags Success® Basmati Rice
Dairy and Milk
- 1 can (13.5 oz) coconut milk
- 1 cup milk
Sweeteners and Flavorings
- 1/3 cup sugar
- 1/2 tsp ground cardamom
- 1/2 tsp rose water (optional)
Fruits and Nuts
- 1/2 cup golden raisins
- 1/4 cup sliced almonds, toasted
- 1/4 cup chopped pistachios
Instructions
- Prepare the Rice: Cook the basmati rice according to the package directions until tender, then set aside.
- Heat Coconut Milk Mixture: In a heavy-bottomed medium saucepan, combine the coconut milk, milk, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and prevent sticking.
- Simmer the Mixture: Once boiling, reduce the heat and allow it to simmer gently for 5 minutes, which helps to meld the flavors and thicken the pudding base slightly.
- Combine Ingredients: Stir in the cooked rice, golden raisins, ground cardamom, and rose water if using. Continue cooking over low heat for another 5 minutes, stirring occasionally to prevent the pudding from sticking to the bottom and to fully incorporate the flavors.
- Serve and Garnish: Spoon the rice pudding into serving bowls and garnish each serving with toasted sliced almonds and chopped pistachios for added texture and a nutty finish.
Notes
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Rose water is optional but adds a subtle floral fragrance that complements the cardamom.
- To toast almonds, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- This pudding can be served warm or chilled depending on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut rice pudding, cardamom dessert, basmati rice pudding, nut garnish, Indian dessert, coconut milk pudding
