Coconut & palm sugar rice pudding

Coconut & palm sugar rice pudding

Recipe Serves: 4--6



10 cardamom pods

100g pudding rice

400ml tin coconut milk

600ml soya milk (or another dairy substitute such as oat milk or almond milk)

Pinch of salt

75g palm sugar

1 lime, zest only

4 tablespoons Mrs Bridges Lemon & Lime Marmalade

Sesame brittle or gingersnaps, to serve

Follow The Recipe

Lightly crush the cardamom pods in a mortar and pestle until the husks are broken. Remove the husks and crush the seeds to a fine powder.


Put the crushed cardamom, pudding rice, coconut milk, soya milk, salt and palm sugar in a medium sized saucepan over a medium heat and bring to a simmer, stirring frequently to dissolve the sugar. Once the milk is simmering turn the heat down and cook over a low heat for 45 minutes. At the beginning you will only need to stir occasionally but as the mixture thickens you will need to stir it more frequently. The pudding is ready when the mixture is thick, and the rice is fully cooked. The pudding will thicken a little more as it cools.


Stir in the finely grated lime zest and allow the pudding to cool a little before dividing it between 4 or 6 individual glasses. Top with a tablespoon of Mrs Bridges Lemon and Lime Marmalade and once cool chill in the fridge. Serve chilled with piece of sesame brittle or a ginger snap biscuit.

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