Coconut and Cardamom Rice Pudding

This delicate, creamy pudding relies on the natural sweetness of coconut milk rather than refined sugar. It's delicious on its own, with a fruit compote, or try adding fresh berries to the rice while it cooks. This is dairy-, gluten-, wheat-, soya-, egg- and nut-free.

  • Preparation time: 5 minutes
  • Cooking time: 90 minutes
  • Total time: 1 hour 35 minutes 60 minutes 35 minutes

Serves: 6


  • 75g pudding rice
  • 10-12 cardamom pods, very gently bruised with the end of a rolling pin
  • Slivers of lemon or lime zest pared from ½ lemon or 1 small lime
  • 600ml coconut milk


  1. Preheat the oven to 150°C, gas mark 2.
  2. Put the rice into a shallow baking dish with the cardamom and citrus zest. Add the coconut milk and mix gently.
  3. Cover with foil and bake for 1 hour, stirring occasionally to ensure the cardamom is well buried and can release as much flavour as possible. After an hour, uncover the dish then cook for 30-45 minutes more, or until the rice is soft. Serve warm or at room temperature.