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Snack recipe · from the recipe book

Chilled Coconut Cardamom Rice Pudding with Cherries

Creamy, gently spiced coconut rice pudding studded with soft, jammy cherries and a bright hint of lime.

Chilled Coconut Cardamom Rice Pudding with Cherries

Ingredients

  • ⅔ cup120 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 1⅔ cups (390 ml)400 gWhole milk
  • ¼ cup50 gGranulated sugar
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 2 cups pitted300 gSweet cherrieshalved
  • 2 tsp10 gLime juice
  • 1¼ tsp5 gVanilla extract

Steps

  1. Before you start cooking, halve the cherries and set them aside.
  2. Rinse the rice in a sieve until the water runs mostly clear.
  3. In a medium pot, bring the water and the rice to a simmer over medium heat and cook, stirring occasionally, until the water is nearly absorbed, about 8 minutes.
  4. Stir in the coconut milk, the whole milk, the sugar, the cardamom and the salt.
  5. Simmer gently over medium-low heat, stirring often so the bottom doesn't catch, until the rice is very tender and the pudding is thick and creamy, 25 to 30 minutes.
  6. Stir in the halved cherries and cook 3 minutes more, just until they soften and tint the pudding.
  7. Take the pot off the heat and stir in the lime juice and the vanilla.
  8. Divide the pudding among 4 bowls or jars, press plastic wrap onto the surface, cool 20 minutes, then chill at least 2 hours until cold and set. It thickens as it chills; stir in a splash of water if you like it looser.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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