Coconut Milk Rice Pudding

We’ve upgraded basic rice pudding, a dessert staple, into an exotic indulgence bursting with exciting flavours. You won’t believe the difference coconut and cardamom make to the taste, and a splash of orange blossom water takes it beyond next-level. Forget what you thought you knew about rice pudding and wow your family and guests with this stunner.

Prep Time
35 minutes 4 hours chilling time
Cook Time
35 minutes
A bowl of rice pudding garnished with orange zest and pistachios on a platter with two spoons
Small food processeur
Small food processeur
8 servings (½ cup / 125 ml per serving)
  • ⅓ cup (64 g) basmati rice
  • 6 cardamom pods (green husks removed) or ¾ tsp (2 g) ground cardamom
  • 2½ cups (625 ml) coconut milk, shaken or stirred well
  • 1½ cups (375 ml) unsweetened coconut beverage (dairy milk substitute)
  • ¼ tsp (2 g) salt
  • ¼ cup (22 g) unsweetened finely shredded coconut
  • ½ cup (100 g) Redpath® Organic Granulated Sugar
  • 1½ tsp (7 ml) orange blossom water
  • Pistachios, roughly chopped
  • Coconut flakes, lightly toasted
  • Orange zest, finely grated
Step 1

In a bowl, rinse basmati rice until the water runs clear. Soak rice for 20 minutes. Transfer soaked rice into a strainer and drain thoroughly.

Step 2

Place rice into a blender or small food processor; pulse to coarsely grind. Set aside.

Step 3

If using cardamom pods, grind cardamom seeds in a mortar and pestle or spice grinder and set aside.

Step 4

In a saucepan, combine canned coconut milk with the coconut beverage and salt. Place onto medium-high and stir until it just begins to boil. Immediately reduce heat to medium-low (coconut milk tends to separate when boiled for an amount of time).

Step 5

Add in the coarsely ground rice, shredded coconut, and ground cardamom. Stir frequently to prevent burning. Simmer for 30 minutes or until rice is soft, milk has thickened slightly, and the pudding is creamy.

Step 6

Stir in the Redpath® Organic Granulated Sugar and simmer for an additional 5 minutes to dissolve sugar.

Step 7

Remove from heat and stir in the orange blossom water. Transfer pudding into a wide dish (or if serving warm, place into decorative bowls or glasses).

Step 8

Lay a piece of plastic wrap or parchment paper directly onto the surface of the rice pudding to prevent a skin from forming. Place into the fridge to chill; 4 hours.

Step 9

Serve in decorative bowls or glasses. Garnish with pistachio, toasted coconut, and/or a sprinkling of orange zest.