Sandra This creamy, aromatic Alton Brown Rice Pudding is made with cooked basmati rice, coconut milk, and cardamom, and is ready in just 20 minutes. The rich blend of three different milks reduces slowly to coat every grain in a velvety, spiced custard. I love how this recipe turns yesterday’s leftovers into a restaurant-quality dessert.
Better Than Takeaway
I first tried a version of this dish at a local Indian restaurant and was blown away by the distinct floral note of cardamom. Alton’s method captures that exact flavor profile by combining heavy cream with coconut milk for a depth you just don’t get from standard dairy alone.
My first attempt failed because I walked away during the second simmer, resulting in a scorched bottom pan. Keep your heat low and your spoon moving; the sugars in the coconut milk caramelize and burn faster than you might expect.
Alton Brown Rice Pudding Ingredients
- 1 cup cooked long-grain or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk (canned, full-fat)
- 1/4 cup granulated sugar
- 1/4 tsp ground cardamom
- 1/3 cup golden raisins
- 1/3 cup chopped unsalted pistachios
How To Make Alton Brown Rice Pudding
- Initial Simmer: In a large non-stick skillet or saucepan over medium heat, combine the cooked rice and whole milk. Bring the mixture to a boil, then immediately reduce the heat to low. Simmer for about 5 minutes, stirring frequently, until the liquid begins to thicken slightly.
- Build the Custard: Increase the heat to medium and stir in the heavy cream, coconut milk, sugar, and ground cardamom. Cook for another 5 to 10 minutes, whisking or stirring constantly to prevent clumps, until the mixture thickens into a loose custard consistency.
- Final Fold: Once thickened, remove the pan from the heat. Gently stir in the golden raisins and chopped pistachios until well distributed. Transfer to serving bowls and serve warm, or cover with plastic wrap touching the surface and chill before serving.
Recipe Tips
- Use Canned Coconut Milk: Do not use the coconut milk sold in cartons for drinking. You need the full-fat, canned variety to achieve the correct creamy texture and rich flavor.
- Watch the Cardamom: Cardamom is potent and brands vary in strength. Start with a scant 1/4 teaspoon and taste as you go, as it can easily overpower the delicate coconut flavor.
- Rice Texture Matters: This recipe works best with rice that isn’t overly mushy. Leftover basmati from a takeout meal is actually perfect because the grains are drier and absorb the custard liquid better than freshly cooked rice.
What To Serve With Indian Rice Pudding
Since this pudding has strong notes of coconut and spice, it pairs beautifully with fresh tropical fruit like sliced mango or papaya to cut through the richness. A cup of strong masala chai or black coffee also balances the sweetness and complements the cardamom perfectly.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will thicken significantly as it cools, so you may need to stir in a splash of warm milk when reheating to loosen the texture. Freezing is not recommended as the dairy and coconut milk may separate.
FAQs
Can I use uncooked rice for this recipe?
No, this specific method relies on the rice already being cooked. If you use raw rice, there isn’t enough liquid or time for the grains to soften before the dairy reduces.
Can I substitute the heavy cream?
You can use half-and-half or more whole milk if you want a lighter version, but the texture will be less custard-like. If you are dairy-free, you can use full-fat oat milk, though the flavor profile will change.
Why is my pudding runny?
It likely didn’t simmer long enough after adding the coconut milk. Remember that rice pudding also thickens considerably as it cools, so it should look slightly looser than you want it to be when you take it off the heat.
Nutrition
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 45mg
- Sodium: 55mg
- Total Carbohydrate: 42g
- Protein: 6g
Try More Recipes:
- Alton Brown Black Beans And Rice
- Alton Brown Baked Brown Rice Recipe
- Alton Brown Butternut Squash Risotto Recipe
Alton Brown Rice Pudding Recipe
Description
A quick and exotic rice pudding utilizing cooked rice and a trio of milks—whole, heavy cream, and coconut—spiced with cardamom and finished with pistachios.
Ingredients
Instructions
- Simmer cooked rice and milk in a skillet for 5 minutes.
- Stir in cream, coconut milk, sugar, and cardamom.
- Cook for 5–10 minutes until thickened like custard.
- Remove from heat.
- Fold in raisins and pistachios.
- Serve warm or chilled.
Notes
- Using cooked rice (leftovers work great) cuts the cooking time down to just 15 minutes, making this an incredibly fast dessert compared to baking raw rice for hours.
- The addition of coconut milk and cardamom gives this pudding a distinct Indian “kheer” inspired flavor profile that is lighter and more aromatic than traditional vanilla rice pudding.
- Stirring constantly once the sugar and cream are added is crucial to prevent scorching on the bottom of the pan and to ensure a silky, non-lumpy texture.
