Thursday, August 9, 2018

Asian Rice Pudding

It’s National Rice Pudding Day🎉🎊🤪🍚!

I’ve been going to a China Buffet lately because it has a lot of options (not all Asian) and their lunch time buffet is pretty inexpensive, about $7.00 per person.

The dessert options are plenty with your typical bananas in a strawberry glaze, a chocolate or vanilla pudding, assorted cookies, mini cakes in strawberry and coffee flavors, of course, there has to be fortune cookies and a sweet rice pudding.

The recipe at the bottom of this post has raisins which isn’t in the China buffet rice pudding.

Here is a lactose/dairy and glucose free recipe .


1 14 oz can coconut milk
1/4 c. sugar
1/4 tsp. salt
1/4 c. white jasmine rice (long grain) 5 whole cardamom pods
about 1/8 tsp. ground cardamom (optional)


1. Pour the coconut milk into a large pyrex measuring cup (You should have somewhere around 1 3/4 c. of coconut milk, give or take). Add water to the coconut milk so that you end up with 3 c.
total volume of liquid. Remove 1/4 c. of the coconut-water mixture and reserve. Pour the remaining 2 3/4 c. coconut-water mixture into a medium saucepan.

2.  Add the sugar, salt and cardamom pods. Simmer over medium heat. Add the rice, stir to combine. Decrease the heat to low, cover and cook 45-50 minutes. Stir occasionally so rice doesn’t scorch on the bottom of the saucepan.

3.  When the mixture has reached a yogurt-like consistency, remove from the heat and let cool 5-10 minutes. Remove the cardamom pods and stir in the ground cardamom. Transfer to a bowl and allow the pudding to cool an additional 1-2 hours. It will thicken as it cools.

4.  Stir in the remaining coconut milk-water mixture. Serve either warm or refrigerate, if preferred cold. They serve it cold at the buffet. Yum Yum!


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