Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe

Use leftover cooked rice or make a pot specifically for this creamy-dreamy gluten free rice pudding by Harriet Trezevant. Either way, you can serve it cold with its fruity topping or warm with chopped toasted almonds and Greek yogurt.

Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe

Store airtight in the fridge for 3 days.
Servings 4
Calories 293 kcal
Author Harriet Trezevant

Ingredients

  • 2-1/2 cups cooked short grain white or brown rice
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/3 cup sugar
  • 1 vanilla bean pod, halved lengthwise, with seeds
  • 1 recipe Pineapple-Kiwi Topping (below)

Instructions

  1. In a large saucepan over medium-high heat, stir together all of the ingredients except the Pineapple-Kiwi Topping, scraping the vanilla bean seeds into the pot. Add the scraped pod, bring to a simmer, reduce the heat to low and gently simmer, stirring occasionally, until the mixture is the consistency of creamy risotto and the rice is soft, 30 to 45 minutes.
  2. Transfer to a heatproof bowl. Remove and discard the vanilla bean pod. Let the pudding cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate for 1 hour.
  3. Scoop into individual bowls, top with the fruit topping, and serve.
Nutrition Facts
Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe
Amount Per Serving (1 serving)
Calories 293 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 304mg 13%
Potassium 36mg 1%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 17g
Protein 2g 4%
Vitamin A 8.7%
Calcium 2.3%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.

Pineapple-Kiwi Topping

MAKES 2 CUPS (4 servings) Serve this tropical topping by Cindy F. McIntosh with rice pudding or over yogurt or ice cream.

Servings 4 people
Calories 70 kcal

Ingredients

  • 1 cup peeled and diced fresh pineapple
  • 3 kiwifruits, peeled and diced
  • 1/4 cup mango juice

Instructions

  1. Combine all of the ingredients in a medium bowl and toss to coat the fruit in the juice.
Nutrition Facts
Pineapple-Kiwi Topping
Amount Per Serving
Calories 70 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 3mg 0%
Potassium 258mg 7%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 12g
Protein 1g 2%
Vitamin A 3.8%
Vitamin C 103.5%
Calcium 3.1%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Christine Han

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