Expert Indian Coconut Rice Pudding

by | Mar 25, 2023 | Slow cooker/Instant pot meals | 0 comments

Growing up, I always looked forward to the week my family would make Indian Coconut Rice Pudding. It’s a classic recipe that my mom learned from her mother, and I love the way it tastes. It’s so sweet, creamy, and comforting – the perfect dessert to enjoy after a meal.

When I first started experimenting in the kitchen, I wanted to recreate this recipe. I started with the basics – a combination of cooked basmati rice, coconut cream, and sugar – but I wanted to find a way to make it even more delicious. After some trial and error, I found a few ingredients that really brought the flavor of the pudding to the next level – cardamom, nutmeg, and saffron.

I’m so excited to share this recipe with you! I hope you enjoy it as much as my family does!

Variations: For a vegan version, use maple syrup instead of white sugar and coconut milk instead of coconut cream.

Tips: To ensure the pudding is creamy and smooth, be sure to whisk the ingredients together well before cooking.

A bowl of creamy, sweet Indian Coconut Rice Pudding with a dollop of cream and a sprinkle of toasted coconut flakes

Expert Indian Coconut Rice Pudding

Experience the sweet and creamy flavor of this classic Indian Coconut Rice Pudding- Expert Edition!
Cook Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Indian
Servings 4


  • Large pot, medium pot, wooden spoon, whisk, fine-mesh strainer


  • 3 cups cooked basmati rice
  • 2 cups coconut cream
  • 0.5 cup white sugar
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon ground nutmeg
  • 1 pinch saffron
  • 0.5 cup toasted coconut flakes (for garnish)


  • In a large pot, whisk together the cooked basmati rice, coconut cream, and sugar until combined.
  • Add the ground cardamom, nutmeg, and saffron and stir until evenly combined.
  • Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
  • Once the pudding is thick and creamy, remove from the heat and let it cool.
  • Serve the pudding in individual bowls, topped with toasted coconut flakes.


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