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Coconut and Cardamom Rice Pudding Recipe

★★★★★

4.4 from 103 reviews
  • Author: lilan
  • 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

Scale

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

  1. Prepare the Rice: Cook the basmati rice according to the package directions until tender, then set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://cooklilan.com/coconut-and-cardamom-rice-pudding-recipe/