Cardamom rice pudding with coconut cream

Sarah Graham
4 servings Prep: 5 mins, Cooking: 45 mins

Blogger, Sarah Graham says this is a 'symphony in your mouth'. Who are we to argue?

By Food24 July 24 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

3 cup milk
1 tsp vanilla — extract
2 tsp brown sugar
3 cardamom — bruised
100 g arborio rice
1 coconut cream — (tin)
Tap for ingredients
Tap for ingredients


Add milk, vanilla, brown sugar and cardamom pods to a medium-sized saucepan and bring to a simmer.

Add in the rice, and leave to cook for a further 40-45 minutes, stirring occasionally.

Remove from the heat and serve as soon as possible with coconut cream on the side.

Reprinted with permission of Sarah Graham.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.