Jasmine Rice Pudding Recipe: Fragrant Coconut and Cardamom Delight

This jasmine rice pudding transforms simple ingredients into a dessert that feels both comforting and exotic. The fragrant rice cooks slowly in coconut milk, absorbing rich flavors and creating a creamy texture that’s hard to resist.

The addition of cardamom elevates this dish, infusing every bite with a warm, aromatic depth. I’ve perfected the balance of sweetness and spice to ensure it’s restaurant-quality without being overly complex.

What you’ll love most is how the rice softens into a velvety consistency while maintaining just enough bite. It’s a dessert that’s as satisfying as it is elegant, perfect for any occasion.

Serve it warm or chilled, garnished with toasted coconut or a drizzle of honey. Here’s how to make it at home.

Ingredients for Jasmine Rice Pudding

Simple pantry staples plus a few special touches make this dessert sing with flavor.

The jasmine rice is non-negotiable here—it absorbs the coconut milk beautifully and gives that signature fragrance. Look for Thai brands at Asian markets or Trader Joe’s for the best quality. Cardamom pods can be pricey, but a little goes a long way (and they keep forever). I always buy full-fat coconut milk—Thai Kitchen or Chaokoh are my go-tos for that rich, creamy base.

No cardamom? Ground cardamom at half the amount works, but whole pods have more depth. Swap coconut milk for almond milk if you need dairy-free (though the texture won’t be as lush). Out of honey? Maple syrup drizzles just as nicely. The vanilla can be vanilla bean paste for extra flavor punch—just scrape out the seeds and use the pod in the simmering milk.

Pudding thickens as it cools, so it’ll set up perfectly after a few hours in the fridge. Stores well for 4-5 days—just press plastic wrap directly on the surface to prevent a skin. Freezes for 1 month, though it’s best fresh.

Step-by-Step Instructions for Jasmine Rice Pudding

Here’s the method. Straightforward, tested, works every time.

Step 1: Rinse and Toast the Jasmine Rice

Rinse the 1 cup Jasmine Rice under cold water until the water runs completely clear. This removes excess starch and prevents a gummy texture in your pudding. Drain well in a fine-mesh sieve, shaking to remove all excess water.

In a large, heavy-bottomed pot, melt the 2 tbsp Unsalted Butter over medium heat. Add the drained rice and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent and give off a nutty aroma. This step enhances the rice’s natural flavor.

Step 2: Simmer Rice in Milks with Aromatics

Pour in the 2 cups Coconut Milk and 2 cups Whole Milk, then add the 0.75 cup Granulated Sugar, 6 pieces Cardamom Pods, 0.25 tsp Salt, and 0.5 tsp Ground Cinnamon. Stir well to dissolve the sugar and distribute the spices evenly.

Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to low heat. Cover and simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking. The rice is done when it’s tender and the mixture has thickened to the consistency of thick porridge.

Step 3: Add Vanilla and Heavy Cream

Once the rice is tender, remove the pot from heat. Stir in the 1 tsp Vanilla Extract and 0.5 cup Heavy Cream. The vanilla adds depth to the flavor, while the cream makes the pudding luxuriously rich.

The pudding will continue to thicken as it cools. If it seems too thick at this point, you can thin it slightly with a splash of warm milk. Taste and adjust sweetness if needed—the coconut milk and sugar should provide a balanced sweetness.

Step 4: Rest and Serve with Toppings

Let the pudding rest off the heat for 5-10 minutes to allow the flavors to meld together. The cardamom will infuse the pudding with its warm, citrusy aroma, while the cinnamon adds a comforting warmth.

Discard the cardamom pods. Ladle the pudding into serving bowls and drizzle each portion with 2 tbsp Honey. Sprinkle with 0.25 cup Toasted Coconut Flakes for a delightful textural contrast and extra coconut flavor. Serve warm or chilled—the choice is yours.

Essential Equipment for Perfect Results

Heavy-Bottomed Pot

A 3-4 quart heavy-bottomed pot is essential for even heat distribution. I use my Le Creuset Dutch oven—it prevents scorching and maintains steady temperatures. Thin pots can cause hot spots that burn the milk mixture. 🔥

Wooden Spoon

Stir with a flat wooden spoon to scrape the bottom without scratching your pot. The flat edge helps you monitor the rice and catch any bits before they stick. Avoid metal utensils that can damage non-stick surfaces.

Fine-Mesh Sieve

Rinsing rice properly requires a fine-mesh sieve. I use an OXO Good Grips model—it’s sturdy and the fine holes catch every grain. This prevents starch from clouding your pudding, ensuring a creamy, not gummy, texture.

Measuring Cups

Precise measurements matter for the perfect consistency. Use standard dry measuring cups for rice and liquid measuring cups for milks. I keep a Pyrex 2-cup liquid measure just for recipes like this one.

Spice Grinder

If using whole cardamom pods, a dedicated coffee/spice grinder makes quick work of crushing seeds. I grind 6 pods at a time for fresh, fragrant results. Pre-ground cardamom works but loses potency faster.

Whisk

A balloon whisk helps dissolve sugar evenly and incorporates air for a lighter texture. I use an 11-inch OXO whisk—it reaches all corners of the pot without splashing. This small tool makes a noticeable difference in your final product.

Frequently Asked Questions