Creamy Coconut Cardamom Rice Pudding – A Cozy Hug in a Bowl
Before we dive into the warm, spiced sweetness of today’s recipe, I just want to say thank you for being here. Whether you’re a longtime reader or stumbled upon this cozy little corner of the internet for the first time, I’m grateful. Recipes like this one—nourishing, nostalgic, and soul-soothing—are meant to be shared, and I’m so happy we get to do that together.
This one’s for the slow mornings, the rainy afternoons, the moments when you crave comfort without complication. Let’s talk about Creamy Coconut Cardamom Rice Pudding—a lush, velvety dessert (or breakfast, no judgment!) that’s dairy-free, subtly spiced, and utterly irresistible.
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What Is Coconut Cardamom Rice Pudding?
This pudding is a dreamy blend of cooked rice, creamy coconut milk, and fragrant ground cardamom. It’s sweetened just right with maple syrup or coconut sugar and slow-simmered until thick and luscious. It’s a gentle, fragrant twist on traditional rice pudding—a dessert that tastes like a warm embrace.
Why You’ll Love This Recipe
Dairy-free and naturally sweetened
Simple pantry ingredients
Delicious hot or cold (hello, leftovers!)
Comforting and deeply aromatic
Totally customizable with fun toppings
What It Tastes Like
Imagine soft, tender rice swimming in rich coconut milk, with that sweet floral nudge from cardamom. It’s cozy and creamy, with just a hint of spice—and if you top it with toasted coconut or a sprinkle of cinnamon? Anything but boring!!
Benefits of Coconut Cardamom Rice Pudding
Naturally dairy-free and vegan
Cardamom is known for its antioxidant and anti-inflammatory properties
Easy to digest and gentle on the stomach
Made with whole food ingredients
Great for batch prepping!
Ingredients You’ll Need
1 cup cooked short-grain rice (jasmine or arborio work great!)
1 ¾ cups full-fat coconut milk (from a can)
¼ cup maple syrup (or coconut sugar)
½ tsp ground cardamom
¼ tsp cinnamon (optional)
Pinch of salt
½ tsp vanilla extract
Unsweetened shredded coconut (for garnish)
Tools You’ll Need
Medium saucepan
Wooden spoon or silicone spatula
Measuring cups/spoons
Bowl for serving
Ingredient Substitutions & Additions
Swap maple syrup for honey (if not vegan) or agave nectar
Use almond milk for a lighter version, but reduce simmering time
Add raisins or chopped dates for a chewy texture
Top with chopped nuts, fresh mango, or a drizzle of date syrup
How to Make It: Step-by-Step
Combine Ingredients
In a medium saucepan, combine the cooked rice, coconut milk, maple syrup, cardamom, cinnamon (if using), and salt.
Simmer Slowly
Bring to a gentle simmer over medium-low heat. Stir frequently to prevent sticking.
Thicken the Pudding
Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
Add Vanilla
Stir in the vanilla extract and cook for another minute. Remove from heat.
Serve It Up
Spoon into bowls and top with shredded coconut, a dusting of cinnamon, or even a little orange zest.
What to Serve with This Pudding
Fresh fruit (like mango, banana, or berries)
A dollop of coconut yogurt
Toasted almonds or pistachios for crunch
A warm chai latte for the ultimate cozy moment
Tips for the Creamiest Rice Pudding
Use short-grain rice for a naturally creamier texture.
Don’t skip the pinch of salt—it enhances sweetness beautifully.
Stir often while simmering to avoid sticking or burning.
Adjust thickness by adding a splash more coconut milk if needed.
Want it sweeter? Add more maple syrup to taste at the end.
Storage Instructions
Let the pudding cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk to loosen it up. You can also enjoy it cold, straight from the fridge—like a tropical rice pudding parfait!
Frequently Asked Questions
Can I use uncooked rice?
Yes! Just use ½ cup uncooked rice and cook it fully in the coconut milk, adding more liquid as needed.
Is this gluten-free?
Absolutely—just ensure your vanilla extract is gluten-free.
Can I freeze it?
Rice pudding isn’t ideal for freezing as the texture changes, but you can try if you don’t mind a slight separation.
Can I use brown rice?
Yes, but expect a chewier texture and longer cook time.
Final Thoughts
This Creamy Coconut Cardamom Rice Pudding is humble but special—a quiet, comforting kind of dish that whispers luxury with every bite. It’s easy enough for a weekday breakfast and elegant enough for a dinner party dessert.
I promised you versatile, and here’s proof!
More Peachy (and Cozy) Comforts You’ll Love:
Spiced Peach Baked Oatmeal
Peach & Coconut Crumble
Peach Cardamom Smoothie Bowl
Let’s Stay Connected!
Tried this recipe? Leave a review and tag me on Pinterest [@YourPinHandle]! I’d love to see how you serve yours—extra coconut? A swirl of jam?
Nutritional Information (Approximate Per Serving)
Calories: 290
Fat: 14g
Carbohydrates: 36g
Fiber: 2g
Sugar: 14g
Protein: 3g