How To Make Cardamom and Coconut Rice Pudding
Creamy, aromatic rice pudding with a tropical twist.
Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes
Serves:
Ingredients
- 1 cup basmati rice, rinsed and drained
- 2 cups coconut milk
- 2 cups water
- 1/2 cup sugar
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup shredded coconut, toasted
Instructions
-
In a medium saucepan, combine rice, coconut milk, water, sugar, cardamom, and salt.
-
Bring to a boil over high heat, then reduce heat to low and simmer for 30-35 minutes, stirring occasionally, until rice is tender and mixture is thick and creamy.
-
Divide pudding into bowls and top with toasted coconut. Serve warm or chilled.
Nutrition
- Calories : 401kcal
- Total Fat : 22g
- Saturated Fat : 19g
- Cholesterol : 0mg
- Sodium : 156mg
- Total Carbohydrates : 50g
- Dietary Fiber : 2g
- Sugar : 24g
- Protein : 3g
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