New Years Eve Coconut Rice Pudding

  • 1 cup cooked Jasmine rice
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¾ cup coconut milk
  • 2 oz. sugar
  • ¼ teaspoon ground cardamom (or other favorite spices)
  • 1/3 cup golden raisins
  • 1/3 cup unsalted pistachios or almonds, chopped
  • In large non-stick saute pan placed over medium heat, combine rice and milk. Heat until mix begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (5 min).
  • Increase heat to medium, add cream, coconut milk, sugar, and cardamom. Continue to cook until it begins to thicken again (5- 10 min). Use a whisk to help prevent the cardamom from clumping.  
  • Once the mix begins to thicken, remove from the heat and stir in the raisins and pistachios.
  • Transfer mix into individual serving dishes or glass bowl and place plastic wrap directly on the surface of the pudding.  
  • Serve chilled or at room temp. 
  • This is one of my favorite desserts ever! I always make sure it is a part of our New Years Eve dessert buffet.
  • Serve with a little sweetened whipped cream or homemade caramel to really set their Christmas sweaters on fire!
  • Try different spices. I do not always have cardamon around so will use ground ginger, cinnamon, cloves, or nutmeg too.
  • Raisins are easy to leave out, but substitute some dried cranberries or other dried fruit. 
  • Also experiment with your favorite nuts. I like the almonds or pistachios the best though.
  • This recipe will serve 4-6. If you include cooking the rice first, the entire process is about one hour to get it in the fridge. I do like it slightly chilled, but it is great warm too.
  • Garnish with a few maraschino cherries, fresh pineapple or mango. Enjoy, and Happy New Year from Evins Mill! 
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