This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 cup basmati rice
- One 13.5-ounce can coconut milk
- 3/4 cup firmly packed brown sugar
- 1/4 teaspoon kosher salt
- One 12-ounce can evaporated milk
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped dates
- 1 mango, peeled and diced
- 1/4 cup chopped pistachios
Instructions
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 391 |
| Total Fat | 16 g |
| Saturated Fat | 11 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 7 g |
| Cholesterol | 36 mg |
| Sodium | 126 mg |
Reviews
Delicious! This is a game changer! A nice twist on conventional ricer pudding!
I’d never had rice pudding before & so maybe it’s a texture thing I’m not crazy about-seems thick and “gelatinous”-also it was actually a little too sweet for me. This was good but probably won’t make it again. I’d rather have cake or cookies
Super good!! My husband isn’t a big dessert guy but he went back for seconds for this one! Will make this version of rice pudding from now on. Yum!!
Best rice pudding I have ever made, thank you Kardea!