Coconut Rice Pudding with Cardamom and Griottines Morello Cherries


  • 2 T unsalted butter, chopped into pieces, plus more for greasing
  • 14 oz can coconut milk
  • 5 1/2 c whole milk, plus extra if needed
  • 1 c pudding rice or other short-grain rice
  • 1/4 c unrefined granulated sugar
  • 3 cardamom pods, crushed with the side of a knife
  • 3 short strips lemon zest
  • pinch of sea salt
  • Griottines Morello Cherries


  1. Preheat oven to 350°F and generously butter 8x12x2-in sheet pan or oven-safe dish.
  2. Pour both the milks into the prepared pan and stir well, breaking up any thick blobs of coconut milk with the back of a spoon. Stir in all the remaining ingredients, except the cherries.
  3. Bake for 1 1/2 hours, stirring halfway through, until the rice is tender and creamy. Add a splash more milk if the rice threatens to dry our before it is cooked.
  4. Remove the cardamom pods and spoon into bowls. Top with Griottines and their syrup. Enjoy!


Recipe from The Splendid Table


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