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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*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 304mg13%
Potassium 36mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Calcium 23mg2%
Vitamin A 435IU9%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.