Coconut, Cardamom, Vanilla and Honey Rice Pudding

Friday 20 January 2017

It doesn't take much to mak the Toddster incredibly happy.   He's a simple man with simple tastes.   Rice pudding does it for him every time.  I am one of those cooks who can't leave well enough alone however  . . .  and today I just about outdid myself with this lovely version of rice pudding I created just for him.  I had been sent a lovely jar of Manuka Honey a while back and I decided that it would be perfect for both sweetening and flavouring this delicious dessert.

This may be a simple dessert, but there's nothing simple about the flavours.   There is a definite Asian influence here with the use of basamati rice, coconut milk, cardamom pods, cinnamon and vanilla . . .  and a huge dollop of that delicious manuka honey.

The Toddster was in seventh heaven as he dug his spoon into this wonderfully flavourful dessert.  In short . . .  he absolutely loved it.  I think it's his new favourite!  This may be a simple dessert . . .  but there's nothing simple about those flavours!  Positively blissful.

*Rice Pudding with Coconut Milk, 
Cardamom, Vanilla and Manuka Honey*
Serves 4  

A delicious pudding that has a bit of an asian influence.  With basamati rice, cardamom, cinnamon, vanilla and honey, this is a people pleaser!  

1 TBS unsalted butter
100g of basamti rice, rinsed in cold water and drained (1/2 cup)
3 inch cinnamon stick
5 green cardamom pods, lightly bruised
1 400g tin of coconut milk (14 ounce tin)
225ml of whole milk (1 cup)
225ml of water (1 cup)
1/2 of a vanilla bean, split lengthwise and seeds scraped out
one heaped dessertspoon of manuka honey (about 1/4 cup)
a large handful of sultana raisins (optional)

Heat the butter in a large saucepan over medium heat.   Add the rice, cinnamon and cardamom.   Heat, stirring, until quite fragrant.   Whisk in the milk, coconut milk, water and vanilla bean plus scrapings.   Bring up to a gentle simmer and then reduce to low heat and cook for about 20 to 30 minutes, until the rice is very tender and the liquid has thickened somewhat.

Stir in the honey and raisins.  Cook for a further 5 to 10 minutes, depending on how thick you like it.   Take off the heat and let stand for 10 minutes prior to serving.   You may thin with a bit of milk if you think it's too thick.   Best served warm.  This will keep in the fridge for several days.   Gently reheat with a bit of milk in that case.

You don't actually have to use Manuka Honey in this, but it is supposed to be very good for you.  Ths rice pudding would be delicious no matter what honey you use.   Bon Appetit!


  1. Jacques likes rice pudding:) I will show him:) Thanks Marie!

    1. I think he would like this Monique! I don't like my rice pudding to be too sweet. This is just right! Xo

  2. We had this wonderful rice pudding yesterday. I used ground spices and pudding rice. I must admit I was a bit sceptical about the liquid-to-rice ratio, but it turned out just fine, creamy and not too runny. The combination of coconut and the spices was really delicious. It was a perfect treat for a cozy evening on the couch after a long hike in the snow! Even my boyfriend, who's not so much into sweet dishes, really enjoyed it. Thanks for the recipe!

    1. So happy it was enjoyed Verena! You're very welcome! xo


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