You are going to want to dive into this creamy dairy-free warm cardamom and coconut rice pudding! It is the perfect dish to enjoy anytime you need a "better for you" dessert.
If you are gluten free, you know how much rice we eat. We use rice to make flour, savory dishes, and even desserts! We are self-proclaimed dessert fanatics. If you love dessert, you will want to try all of my delicious gluten free dessert recipes.
Click for Table of Contents:
Keep reading, I included a short video to show you how easy homemade rice pudding is to make! If dessert is your thing, don't forget to check out all of the ingredients and tools I use for making gluten free desserts.
Normally when I wanted rice pudding, I would just go to the store and buy it. That has always been the easy way to get rice pudding.
Up until now, I really 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, wheat-free, and I made this easy dessert one dairy-free as well."
As a gluten free family, we eat a LOT of rice, both whole grain in savory recipes, and as flour, which is a major component of gluten free baking.
Here are a few delicious ideas to try when you are making coconut rice pudding with cardamom:
- Cinnamon - Sprinkle a little bit of cinnamon in the mixture or add a sprinkle on top when it is still warm.
- Raisins - Rice, and raisins just go together! The sweet and savory combination is pretty tasty, so you should give it a try.
- Nuts - Sprinkle your favorite nuts on top. Try almonds, walnuts or pecans. Another option is these Simple Honey Roasted Cashews too! Yum!
- Granola - Enhance the flavors with some homemade granola like this Crunchy Homemade Paleo Granola. The smoothness of the rice pudding pairs well when there is a nice little crunch.
- Honey - Drizzle a little bit of honey on top of your bowl before serving. Honey gives a little bit of extra sweetness.
There are several types of rice grown here in the U.S. including:
- Brown Basmati
- White Jasmine
- Brown Jasmine
- Red Rice
- Short Grain
- Medium Grain
- Long Grain
I took some steps to make this a healthy rice pudding by substituting a few key ingredients."
The easiest way to add flavor and keep this rice pudding recipe dairy-free was to use coconut milk. I used regular canned coconut milk, though I suspect light canned coconut milk will work too. If there are solids on the top of the coconut milk, make sure to add that too! It adds to the creaminess.
All you need is cooked rice and a few simple ingredients and you can have that creamy flavor anytime. You don't even need the dairy to make this pudding recipe creamy :-).
Types of sweetener:
Let's talk about sweeteners. Our family is trying to cut out more processed sugar. For this recipe you have a couple of options:
- If you would like your rice pudding to be a creamy white, use organic sugar.
- I used a blonde, or golden coconut sugar, for this recipe. You can also use brown coconut sugar, but that makes this rice pudding recipe sort of ugly.
- You can also use maple syrup to sweeten this coconut rice pudding.
And we are having this incredible warm cardamom coconut milk rice pudding for dessert :-).
Do you eat rice pudding hot or cold?
You can eat it cold or hot depending on your preference. We like the texture and flavor when it is nice and hot, but also enjoy it when it is cold. Sometimes we will eat the first helping when it is still warm then refrigerate the leftovers and eat it cold the next day. That is what I love about this dish; it is so versatile!
How long will leftover rice pudding last in the refrigerator?
You will want to eat any leftover rice pudding within 2-3 days. Rice has bacteria that will continue to grow while in the fridge (eew!) so it won’t last a long time in there.
Always store the leftover rice pudding in an airtight container like a glass jar with a lid to keep extra moisture out. If you can’t eat it soon enough and you don’t want to waste it, then freeze the leftovers.
Can I freeze rice pudding?
Yes, you can freeze rice pudding. If you store it in an airtight container, it will last approximately three months in the freezer. Coconut rice pudding is a food that tastes best the sooner you eat it. So the texture and flavor may not be as good of quality if you wait longer than three months to eat it.
To thaw, place the coconut rice pudding in the refrigerator overnight. If you are in a hurry, you could also toss it in the microwave or heat it in a saucepan. Just keep a close watch on it because it will heat up fairly fast and you don’t want to burn it. Add in a tablespoon or two of coconut milk when reheating, so it still has a creamy texture.
How do I know if rice pudding has gone bad?
There are several indicators to let you know if the rice pudding has gone bad. First, if you didn’t get it refrigerated within a couple of hours of making it, there is a strong chance it could make you sick. You will have to use your own judgment because it won’t be visible when you look at it.
Second, if you notice the rice pudding is specially dried out, has an odor, has apparent mold growing then you should toss it. You never want to consume bad rice because it will cause stomach upset so always err on the side of caution.
The first step is to cook the rice.
Pour in the milk and stir.
Add in the vanilla and mix.
I found this awesome golden coconut sugar. I like this because it doesn't make the rice pudding turn brown.
Add the eggs and mix well.
The next step (which isn't shown) is to temper the eggs so they don't cook in the rice. I use a small bowl and add some of the hot rice mixture. Add a little of the egg mixture and mix quickly. Repeat until you use all of the egg mixture.
Dump the egg rice mixture you tempered into the rice and mix well.
Pour the rice mixture onto a baking pan and bake at 350 F degrees for 30 minutes. You can also cook the rice pudding on the stove if you prefer.
More delicious dessert recipes to try:
- This Mango Dessert Sushi with Coconut makes a fun dessert for a party.
- Gluten Free Matcha Chia Pudding is a great breakfast or dessert!
- Homemade Classic Tapioca Pudding is naturally gluten free!
(*This post was sponsored by USA Rice. All opinions are my own.)
- 1 1/2 cups cooked white rice, I used CA rose white rice
- 3 cups light coconut milk
- 1 teaspoon vanilla
- 1 teaspoon cardamom
- 1/2 cup unsweetened coconut
- 2 large eggs
- 3/4 cup sugar, see sweetener note
- Preheat the oven to 350 degrees.
- In a large bowl, add eggs, cardamom and coconut sugar. Whisk to blend.
- In a pot, add cooked rice, vanilla, coconut, and coconut milk. Bring to a boil
- To temper the eggs gradually, spoon a little hot rice mixture into the bowl of egg/coconut sugar mixture. Mix quickly, then add another big spoonful of hot rice mixture, mix quickly. Pour the egg mixture into the pot and mix well. (Watch the video if you want to see how to do this.)
- Spray a baking dish with coconut oil. Pour the pudding into the dish.
- Bake for 30 minutes.
- Bake an additional 20 minutes until done.
- Serve warm or cold.
I recommend using a short grain white rice like CA Rose for this recipe. Brown rice will change the texture of the pudding and requires a lot more liquid.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 28mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 4g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.