Coconut Rice Pudding


Units Scale
  • 3 cups coconut milk (like Silk), divided
  • 3/4 cup arborio rice
  • Pinch of salt
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom


  1. In a medium saucepan, bring 1 1/2 cups coconut milk, rice and a salt to a boil of medium heat. Reduce to a simmer and cook uncovered, stirring occasionally until most of the milk is absorbed, about 12 minutes.
  2. Slowly stir in remaining coconut milk, sugar, cinnamon and cardamom. Increase heat to medium low and continue to cook uncovered for about 15-20 minutes, stirring occasionally until thick and creamy.
  3. Remove from heat and let cool at room temperature.
  4. Pour into a bowl, cover and chill in the refrigerator until ready to serve.