Creamy Coconut, White Chocolate and Cardamom Rice Pudding

Prep Time
Cook Time
Ready In

"An up-up-versioned rice pudding that is packed with yummy."

Original recipe yields 4 servings


  • Serving Size: 1 (316.6 g)
  • Calories 428
  • Total Fat - 22.6 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 57.8 mg
  • Sodium - 511.3 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 23 g
  • Protein - 11.8 g
  • Calcium - 294.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

In a large deep saucepan, toast the desiccated coconut over a medium heat, stirring frequently until it starts to brown (BE CAREFUL NOT TO BURN IT). Place the coconut into a bowl and set aside to serve.

Step 2

To the same saucepan, add the rice, butter and cardamom. Toast the rice in the butter, stirring frequently until the butter is just starting to brown and the rice is nicely coated. Stir in the sugar, then add the coconut milk, milk and vanilla bean paste. Bring to a simmer, then let the rice cook for 45-50 minutes until soft. You'll need to stir frequently so it doesn't stick to the bottom of the pan. If the rice looks too thick at any point, just add another splash of milk.

Step 3

Once the rice is cooked, stir in the white chocolate. Serve with the toasted coconut.

Step 4

Store in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and heat gently in a pan.

Tips & Variations

No special items needed.