Ingredients
Scale
- 1 cup basmati rice (or jasmine rice)
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups water
- 1/4 cup maple syrup or coconut sugar
- 4–5 cardamom pods (lightly crushed)
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 ripe mango, diced
- 1 tsp vanilla extract (optional)
- Fresh mint or shredded coconut for garnish
Instructions
- Rinse and soak the basmati rice in cold water for 2 minutes until clear, then soak in fresh water for 20 minutes. Drain thoroughly.
- In a medium saucepan, combine the drained rice, coconut milk, water, maple syrup, cardamom pods, cinnamon, and sea salt. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat to low, cover, and simmer for 20-25 minutes until tender.
- Add half of the diced mango and vanilla extract (if using). Cook uncovered for 5 more minutes while gently stirring. Remove cardamom pods.
- Spoon the warm pudding into serving bowls, top with remaining mango, and garnish with toasted coconut flakes, fresh mint leaves, or ground cinnamon. Serve warm or chill for 2 hours before serving.
Notes
- Use high-quality coconut milk by shaking the can well before opening.
- For extra creaminess, add 1/2 cup coconut cream along with the coconut milk.
- Toast cardamom pods for 30 seconds before crushing to enhance flavor.
- If pudding thickens too much upon cooling, stir in 1-2 tbsp warm coconut milk or water to loosen.
- Store in an airtight container in the refrigerator for up to 3 days; flavors deepen on day two.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg