This dairy-free cardamom rice pudding is creamy, comforting, and infused with the warm, exotic flavor of cardamom. It is the perfect dessert for any time you need a delicious, feel-good treat. Whether you serve it warm or chilled, this naturally gluten-free pudding is easy to make and completely customizable with different sweeteners or toppings. Once you try it, you may never go back to store-bought!
This post may contain affiliate links. Please read our Disclosure Policy.
Until now, I didn’t realize how easy it is to make this sweet and creamy treat at home. Rice pudding is the perfect snack because it is gluten-free, and I made this homemade rice pudding dessert dairy-free as well. This recipe features creamy canned coconut milk, one of my favorite go-to ingredients when making dairy-free rice pudding. I also used golden coconut sugar, which is low-glycemic and adds a pretty color.
Here at Fearless Dining, we are self-proclaimed dessert fanatics. If you love dessert as much as we do, you will want to try all of my delicious gluten-free dessert recipes. If you love making pudding, this quick and classic Tapioca Pudding is also delicious.
A Note From My Kitchen
Rice pudding has always been comfort food for our family. I wanted to give you options, so I created this recipe to be flexible, using basic ingredients and no dairy, so everyone in the family could enjoy it. I tested it with golden coconut sugar for a more caramel-like flavor and color, but you can use cane sugar or even a touch of honey if you prefer a lighter, more traditional look. You can enjoy this pudding after it cooks on the stove, or bake it for a deeper flavor. Both ways are delicious. I used CA Rose short-grain white rice, but other short-grain rice types will also work well.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Rice – Short-grain rice (like CA Rose) is ideal for rice pudding because it is starchier and absorbs more liquid, making the pudding creamy. Avoid long-grain rice, which results in a thinner texture.
- Coconut Milk – Use full-fat canned coconut milk for best results. Boxed coconut milk is too watery. You can substitute dairy-free heavy cream if needed.
- Eggs – Used for thickening and richness. Don’t skip the temper instructions; it helps avoid scrambling.
- Cane Sugar – I used golden coconut sugar, which adds a deeper caramel-like color. For a more traditional look, use white cane sugar. You can also try maple syrup or honey (added after baking).
- Cardamom – Adds a floral, lightly spicy aroma that pairs beautifully with coconut. Use ground cardamom.
- Shredded Coconut – Adds extra texture and subtle coconut flavor. Use unsweetened shredded coconut.
- Vanilla – Use pure vanilla extract or scraped vanilla bean for extra flavor.
If you are dairy-free, be sure to see more of my delicious dairy-free recipes.
How to Make Cardamom Rice Pudding (Step-By-Step)
Step 1: Cook the rice according to the package instructions. Many different types of rice have slightly varying cooking times. You can use a rice cooker or cook this on the stove. I have had this rice cooker for years, and use it exclusively instead of the stove.
Step 2: Add the cooked rice to a large pot. Pour the coconut milk into the cooked rice and stir. Add the vanilla to the mixture and mix it well. Cook on medium-low heat, stirring frequently.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Add the eggs to the coconut sugar and mix well. I used golden coconut sugar. If you want your rice pudding to be more traditional white, use cane sugar.
Step 4: The next step is to temper the eggs so they don’t cook in the rice. Grab a small bowl and add some of the hot rice mixture to the bowl. Add a little of the egg mixture and mix quickly. Continue until you have used all of the egg mixture.
Step 5: Pour the tempered egg mixture into the hot pot with the rice and mix well. Remove the rice pudding from the stove.
Step 6: Pour the rice mixture into a baking pan and bake at 350°F for 30 minutes. You can also cook the rice pudding on the stove if you prefer.
Flavor Variations:
Here are a few delicious ideas to try when you are making coconut dairy-free rice pudding:
- Cinnamon – Mix into the base or sprinkle on top
- Raisins – Add before cooking for natural sweetness.
- Honey – Drizzle before serving for a glossy finish.
- Orange Zest – Adds a Middle Eastern twist with the cardamom.
Storage Tips:
- Refrigerate leftover baked dairy-free rice pudding in a sealed container for up to 3 days. Because rice can harbor bacteria, do not keep it longer.
- Store in an airtight container for up to 3 months. Thaw overnight in the fridge.
- Gently reheat on the stovetop or in the microwave. Add 1 to 2 tablespoons of coconut milk while reheating to help restore its creamy texture.
Frequently Asked Questions:
You can eat it cold or hot, depending on your preference. We like the texture and flavor when it is nice and hot, but we also enjoy it when it is cold.
I recommend short-grain rice because it is starchier. Long-grain rice won’t absorb as much liquid, which means the rice pudding will not turn out as creamy.
I have not tested an egg-free version of this recipe. If you try it, please leave a comment to let me know how it turned out.
More Dessert Recipes To Try:
I have a lot of wonderful, easy dessert recipes on the blog. I hope you have time to explore the variety. Here are a few of our favorites:
- This Mango Dessert Sushi with Coconut – Makes a fun dessert for a party.
- Chewy Coconut Cookies – Quick and easy.
- Fresh Raspberry Mousse – Thick and Creamy
- This easy Gluten-Free Pineapple Coconut Cake is fluffy and light.
Love This Recipe?
If you made and enjoyed this easy coconut rice pudding with cardamom? I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Creamy Cardamom Coconut Rice Pudding (Dairy-Free)
Ingredients
- 1 ½ cups cooked white rice I used CA rose white rice
- 3 cups coconut milk I recommend full fat coconut milk
- 1 teaspoon vanilla
- 1 teaspoon cardamom
- ½ cup unsweetened coconut
- 2 large eggs
- ¾ cup sugar or coconut sugar
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350°F.
- Cook short-grain white rice according to package directions. You can use a rice cooker or a stovetop. Set aside when done.
- In a large saucepan, add the cooked rice, coconut milk, vanilla, and shredded coconut. Stir to combine. Simmer on medium-low heat, stirring frequently. Heat on medium heat.
- In a small bowl, whisk the eggs with your chosen sweetener. I used golden coconut sugar for a more golden color, but using cane sugar will yield paler pudding.
- Scoop a small amount of the hot coconut-rice mixture into a separate bowl. Slowly whisk in the egg mixture, a little at a time, to temper the eggs and avoid scrambling.
- Pour the tempered egg mixture back into the main pot and stir constantly. Once fully combined, remove from heat.
- Pour the mixture into a greased 8×8 baking pan and bake at 350ºF for 30 minutes, or until slightly golden on top. You can also skip baking and serve the pudding straight from the stovetop.
- Serve warm or cold.
Video
Notes
- I recommend using a short-grain white rice, such as CA Rose, for this recipe. Brown rice will alter the texture of the pudding and requires significantly more liquid. Long-grain rice won’t absorb moisture the same way.
- I recommend using full-fat coconut milk. If you’re unable to eat coconut, use whole milk or another non-dairy heavy cream.
- You can use coconut sugar, which is lower glycemic, or regular cane sugar if you prefer your rice pudding to be white in color. A few readers love using honey in place of the sugar (at a lesser amount).
- Baking is optional, but it deepens the flavors.
- Store in an airtight container in the fridge for no more than 3 days. Freeze in a freezer-safe container for up to 3 months. Thaw on the stove with a few tablespoons of non-dairy or regular milk.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I LOVE rice/coconut /cardamom but sadly I’m allergic to eggs. do you or anyone have any possible alternatives for the 2 eggs????
Hi Teri, Unfortunately, I haven’t tested any egg replacers in this recipe. Perhaps you can find a recipe for it online and add in coconut and cardamom? These flavors work so well together!
If I use maple syrup instead of sugar or coconut sugar, how much maple syrup? Will it change the consistency?
Hi Kathleen, Those are great questions. I have never tried this recipe with maple syrup, so I am not certain how this will change things. If you try it, please come back and let us know how it turns out!
Where does the unsweetened coconut come in? And is it just bake for 50 mins? Wondering about the break in the bake times. Does it need to be stirred? Or is that where the coconut flakes come in? Sounded delicious and in the oven for 50 mins with the coconut mixed in but just thought I’d double check for future reference. Thanks!
Hi Vickie, I added the coconut in the bowl with the coconut sugar. I will make it more clear in the description. Thank you so much. Sandi