Description
When we think of classic rice pudding, we often picture the traditional version made with standard dairy milk, white sugar, and perhaps a dash of ground cinnamon on top. However, this updated version elevates the classic comfort food to an entirely new level. At its core, this dessert is a rich, slow-simmered porridge made from short-grain rice that absorbs a luxurious combination of plant-based and dairy milks.
Ingredients
Scale
- ½ cup (100 g) short-grain rice (or Arborio rice)
- 1 cup (240 ml) water
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) whole milk (or more coconut milk for dairy-free)
- ⅓–½ cup (65–100 g) sugar, to taste
- 4 green cardamom pods, lightly crushed (or ½ teaspoon ground cardamom)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons rose water (optional)
- 2 tablespoons unsweetened shredded coconut, toasted
Instructions
- Rinse the rice until the water runs mostly clear.
- In a saucepan, combine the rice and water. Bring to a boil, then reduce to a simmer until most of the water is absorbed (about 10 minutes).
- Add the coconut milk, milk, crushed cardamom pods, sugar, and salt.
- Simmer gently over low heat for 25–35 minutes, stirring often, until the rice is tender and the pudding is thick and creamy.
- Remove the cardamom pods (if using whole). Stir in the vanilla and rose water, if using.
- Let the pudding cool for about 10 minutes, then divide it among clean glass jars.
- Chill for at least 2 hours before serving.
- Garnish with toasted coconut, pistachios, and rose petals just before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 jar (½ cup)
- Calories: 290 kcal
Keywords: creamy coconut cardamom rice pudding, aromatic coconut rice dessert cups, cardamom rice pudding with coconut milk