Coconut & cardamom rice pudding

Serves 6. Preparation: 5 minutes. Cooking time: 1 hour 30 minutes. With thanks to Waitrose for contributing this recipe.


  • Pudding rice (75g/3oz)
  • 10–12 cardamom pods, very gently bruised with the end of a rolling pin
  • Slivers of lemon or lime zest from ½ lemon or 1 small lime
  • Coconut milk (600ml/1 pint)


  1. Preheat oven to 150°C/130°C fan/gas mark 2.
  2. Put the rice into a shallow baking dish with the cardamom and citrus zest. Add the coconut milk and mix gently.
  3. Cover with foil and bake for one hour, stirring occasionally to ensure the cardamom is well buried to release as much flavour as possible. After an hour, uncover the dish then cook for 30–45 minutes more, or until the rice is soft.
  4. Serve warm or at room temperature.

Tip: This recipe is dairy, gluten, wheat, soya, egg and nut free. As an alternative, try adding fresh berries to the rice while it cooks.


Suitable for:

  • vegetarians
  • people wih a dry or sore mouth
  • people with problems chewing
  • people with sickness or nausea
  • people with loss of taste or smell.

Nutritional information

Energy 67kcal; Protein 1g; Total fat 1g (of which saturates 0.3g) Carbohydrate 15g: Fibre trace.