Coconut and Cardamon Rice Pudding

Coconut and Cardamon Rice Pudding

Coconut and Cardamon Rice Pudding

I like rice pudding. It is warm, comforting and, compared with other pudding options, relatively healthy. I am not fanatical about rice pudding but I seem to be developing a collection of rice pudding recipes. My first was rice pudding with star anise. This second recipe is rice pudding with a vegan twist: it is infused with cardamon and coconut, dairy and sugar free. This recipe is easy to make and yields quite a few portions, enough for a few toddler and adults. Add more milk (coconut, soya or any other) to achieve the consistency you desire.


  • 150g pudding rice
  • 160ml coconut cream (I used a small tin)
  • 2 cardamon pods, split open.
  • few drops of vanilla essence
  • handful of raisins or sultanas


  1. Put all of the ingredients in a large pan together with 550ml water. If you like a strong cardamon flavour, like I do, scrap out the seeds directly into the mixture.
  2. Cover and bring to the boil. Simmer for around 20 minutes, stirring occasionally.
  3. The rice should be soft and cooked. Remove cardamon pods and leave to stand, with the lid on, for a few minutes. Serve, adding further coconut milk, milk or water to achieve the desired consistency.
  • Nutritional Highlights: Coconut cream contains a good range of B vitamins (except B12), iron, and other minerals.
  • First served at: 20 months
  • A-L rating: She really loves rice and so long as the consistency is right (not too stodgy so I add some more coconut milk or cows milk), this is a nice and nutritious alternative to yoghurt. She likes to pick out the raisins with her hands and eat the rest with a spoon…
  • Freezer friendly? No. I tried it once but it didn’t really taste or feel the same as the fresh rice.
  • Adult adaption: Maybe some sugar for those with a sweet tooth.

Coconut and Cardamon Rice Pudding

Coconut and Cardamon Rice Pudding


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