Cardamom Rice Pudding

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.4
  • Total Fat: 10.1 g
  • Cholesterol: 3.0 mg
  • Sodium: 101.1 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Cardamom Rice Pudding calories by ingredient
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Mildly sweet, very creamy and utterly satisfying. Modified from an Alton Brown recipe. Mildly sweet, very creamy and utterly satisfying. Modified from an Alton Brown recipe.
Number of Servings: 4


    1 c. white or jasmine rice (cooked)
    1 c. half and half (fat free)
    1/4 c. brown sugar
    3/4 c. coconut milk
    1/2 tsp. cardamom
    1 tsp. cinnamon
    1/2 c. raisins (optional)


Makes 4 servings.

1. In a large, nonstick saute pan over medium heat, combine the rice and half and half. Heat until the mixture begins to boil, stirring often (this stuff starts to stick fast).

2. Reduce heat to low and simmer until the mixture begins to thicken, stirring frequently (seriously), approximately 5 minutes.

3. Increase heat to medium and add in the coconut milk, sugar and cardamom. Continue to cook until it begins to thicken again, about 5 minutes.

4. Remove from heat and stir in raisins if you’re going to use them.

5. Pour the pudding into a glass bowl or container and cover with plastic wrap, pressing the plastic into the surface of the pudding.

6. Refrigerate for at least an hour. This stuff gets better the colder it is so the longer you leave it, the more you’ll enjoy it.

Number of Servings: 4

Recipe submitted by SparkPeople user LYNELLEHARMON.

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