Cardamom pudding recipe - dairy-free, no added sugar

cardamom rice pudding

This tastes super-delicious, just like regular rice pudding, only (yaay!) has no dairy and no added sugar … just a little sprinkling of dates on top.

Super big props to my facebook family …

Ingrid, Sue, Karen, Marilyn, Amethyst, Kat, Melany, Natalie, Sonya, Shweta, Suzie, Sheryl, Corrine, Kasey, Janice, Catherine … It takes a village! 😉

… for helping me transform an absolutely *terrible* quinoa pudding to this delectable delight!

… and to Carrie, for being my hands, documenting my process as I wung it in the kitchen!

. . . . . . . . . . . .

Cardamom Rice Pudding Recipe

Step 1: Cook according to package directions:

  • 1 cup dry white basmati rice
  • 1 1/2 cups water

Step 2: Combine cooked rice with:

  • 14 ounces coconut milk*
  • 1 tsp vanilla
  • 1/4 – 1/2 tsp ground cardamom
  • pinch of salt

[Optional: Whipping the the ingredients above in a blender with 2 of your chopped dates and a sprinkling of cinnamon will make this way, way, WAY better … yes, the triple-WAY … more creamy and spoon-lickin’ good! It’s well worth the lil’ extra hassle.]

Step 3: Add on top:

  • 4 pitted dates, chopped
  • sprinkling of cinnamon

Step 4: Enjoy!

. . . . . . . . . . . .

*Tip #1: I love Aroy-D Coconut Milk cuz it’s the only one I’ve found that is pure, pure, pure … absolutely nothing added … plus it’s in a box (not a can that can leach metals into the milk, yikes! 🙂 )  How amazing to discover something that is pure and delicious both! Super-big high fives on that one!

Tip #2: If you let this sit overnight, it tastes even yummier because the sweetness from the dates will seep out into the pudding … Yaay!


Cardamom pudding recipe - dairy-free, no added sugar

{ 2 comments… read them below or add one }

Barbara "the cooking hero" February 11, 2015 at 4:51 pm

Here is a recipe for:
Amaranth & Coconut a Porridge
1/2 cup organic amaranth
1 2/2 cups water
1/2 cup coconut milk
1/4 cup coconut flakes
Pinch of salt
Optional: honey or maple syrup to taste, chopped pecans

1. To toast coconut, preheat oven to 350 degrees F. On a baking sheet, spread layer of coconut flakes. Bake for 5 minutes until coconut is golden brown and fragrant.
2. To cook amaranth, bring water to boil in small sauce pan. Add amaranth and salt, reduce heat, cover and simmer for about 20 minutes or until water is absorbed.
3. Remove pan from heat. Stir in toasted coconut flakes and coconut milk.
4. Add honey or maple syrup to taste. If desired top with chopped pecans.


Col February 27, 2015 at 9:40 pm

I so love your recipes, my co-conspirator in deliciousness! xoxo


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