Cardamom Coconut Rice Pudding

A new tart recipe is in the works. I tried to make it again last weekend, but I experienced piecrust failure:

Pie Crust Failure

Pie Crust Failure

I’d like to get to the point where I don’t need to think about pie crust. Don’t need to look it up exactly, every time – don’t need to re-check measurements. Advice from Frances is a big help, but I’m not there yet.

But no matter. There was still a dinner to go to, still a dessert to make – so I did what I always do when crusts fail. I made something with rice. As I like to say, when in doubt, just make risotto.

Round rice

Round rice

This time, it wasn’t risotto – but going with the coconut theme I’d laid out, I made a coconut rice pudding. Heavy on the coconut, with a bit of cardamom, served with sunny winter fruits. No photos this time of the finished product, but trust me, it’s delicious.

Cardamom Coconut Rice Pudding

Adapted from this Bon Appétit recipe

Serves 6


600 ml (20 ounces) coconut milk
600 ml (20 ounces) cow’s milk (whole or 1%)
2/3 cup fresh (or frozen, unsweetened) coconut
2/3 cup round rice
1/3 cup white sugar
6 cardamom pods
¾ teaspoon salt
1 teaspoon vanilla extract

Break open the cardamom pods just slightly, with a sharp knife, making sure the seed stays inside.

Using a large pot, bring all ingredients except vanilla extract to a simmer over medium heat.

Lower heat so the mixture is just barely simmering and let cook, stirring occasionally, about 45-60 minutes. You will need to stir and monitor more towards the end – you’ll know it’s done when the mixture resembles a clumpy oatmeal.

Remove from heat and add the vanilla extract, stirring through.

Let cool and then transfer to the refrigerator. Serve chilled, with seasonal fruits on top. This time, I used lime zest, kumquat slices, and pomegranate seeds.




7 thoughts on “Cardamom Coconut Rice Pudding

  1. Pingback: masala chai | tangerine drawings

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