Last night I made a gluten-free, dairy-free coconut rice pudding.

It sounds complicated and not so interesting after all of the rejections in the title but I promise – it’s delicious.

And easy!


You’ll need:

1 1/2 C cooked rice (I used basmati)

2 1/2 C Coconut Milk (I used the ‘original’ flavor which is slightly sweetened)

1 Tbsp Coconut Oil

pinch salt

1 1/2 tsp cardamom

1 tsp vanilla


In a saucepan mix together all of your ingredients except the vanilla which you will add towards the end.  Bring to a boil and immediately reduce to a simmer.  Simmer for 20-30 minutes or until most of the liquid is absorbed. Add the vanilla, stir and simmer for 1 more minute.  I served mine with sliced almonds on top.

Serves ~4


Other topping ideas:

Chopped Pistachios

Toasted Coconut

Chocolate Chips

Chopped Banana Chips



Serve warm or cold. Especially delicious after a spicy meal!