Cardamom Rose Rice Pudding – a delicious recipe with coconut milk, vanilla bean, cardamom pods, basmati rice, water, nectar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a medium saucepan, mix coconut milk with cardamom pods and vanilla bean. Make sure to open the vanilla bean and scrape all of the vanilla-y goodness into the milk mixture. Heat this mixture on high/medium heat until almost boiling. Remove from heat and allow to cool to room temperature. Cover and place in refrigerator overnight to allow the spices to infuse.
2
2. Preheat oven to 350 degrees Fahrenheit.
3
3. In a baking dish, mix rice with the spicy milk mixture. Add a pinch of salt and stir. Place in oven and cook for 30 minutes. Stir and cook for 30 more minutes.
4
4. Remove from heat and allow to cool.
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5. Make a quick syrup by mixing agave nectar with rosewater and regular water.
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6. You can serve the pudding warm or chilled, depending on what you fancy. Before you dig in, top with the rosewater syrup and pistachios.
332
kcal
Calories
8
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups coconut milk, 1 vanilla bean, 9 cardamom pods, 2/3 cups basmati rice, and more.
Yes, Cardamom Rose Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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