Rice Pudding in Coconut Milk

1 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 7 min Standing : 2 h
230 calories/serving


3/4 cup basmati rice 140 g
2 tsp brown sugar 8 g
1 1/4 cup unsweetened coconut milk 310 mL
5 tsp cashews, broken into pieces 16 g
2 tsp raisins 7 g
1 pinch ground cardamom 0.1 g
2 tsp canola oil 10 mL


  1. Cook the basmati rice in a saucepan. Take off the heat and mash the rice, using a potato masher. Set aside.
  2. Heat the oil in another saucepan over high heat. Lightly fry the cashews for 2-3 sec, then stir in the raisins and fry 1 min. Add the rice, mix, then pour in the coconut milk and cardamom. Turn the heat to medium-high and add the brown sugar. Bring to a light boil, then lower the heat and simmer for 5 min, uncovered, with some stirring. Pay attention that the rice does not stick to the bottom of the pan and burn.
  3. Take the saucepan off the heat and let cool 10 min. Refrigerate 2 h, then serve.

Nutrition Facts Table

per 1 SERVING (110 g)


% Daily Value




15 g

23 %

Saturated 11.1 g
+ Trans 0 g

56 %


0 mg


10 mg

0 %


22 g

7 %


1 g

3 %


4 g

Net Carbs

21 g


3 g

Vitamin A

0 %

Vitamin C

2 %


2 %


8 %


This recipe is :
Excellent source of  :
Good source of  :
Source of  :
Copper, Iron, Magnesium, Niacin, Phosphorus, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Fats 3
Other Foods 0

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Members' Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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