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Original video by @zaynab_issa — all credit to the creator.

Zaynab Issa

Coconut and Cardamom Rice Pudding

Creamy jasmine rice simmered with coconut milk, vanilla, and crushed cardamom for a fragrant, spoonable pudding. Serve it warm or chilled, topped with chopped pistachios, flaky salt, and a drizzle of olive oil.

rice puddingcoconutcardamomeasy dessertpistachio

Ingredients

  • —jasmine rice · rinsed
  • —water · boiling
  • —salt
  • —vanilla
  • —cardamom · crushed
  • —coconut milk
  • 1/3 cupsugar · minimum; adjust to taste
  • —pistachios · chopped, for topping
  • —flaky salt · for topping
  • —olive oil · for topping

Steps

  1. 1

    Rinse the jasmine rice, then cook it in boiling water.

  2. 2

    Season the cooking rice with salt, vanilla, and crushed cardamom so the grains absorb the flavor as they cook.

  3. 3

    Once the water has entirely evaporated and the rice is cooked through, stir vigorously to break up the grains for a better texture.

  4. 4

    Stir in the coconut milk.

  5. 5

    Add sugar to taste — at least 1/3 cup for a true dessert — and mix until fully combined.

  6. 6

    Serve warm right away, or chill overnight for the best result.

  7. 7

    Top with chopped pistachios, flaky salt, and a drizzle of olive oil before serving.

Creator's notes

Break up the rice grains before the coconut milk goes in — it's much harder to do after. Sugar amount is up to you; 1/3 cup is the minimum for something that reads as dessert. Chilling overnight is ideal. Fresh fruit or a drizzle of melted chocolate also work as toppings.

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