Coconut & Cardamom Rice Pudding

Rice pudding is the original comfort dessert. This version is made with coconut milk and scented with cardamom, which makes it feel a bit special. It's warm, creamy, and deeply soothing—the kind of pudding you want on a cold evening when you need a hug in a bowl.

Ingredients (Serves 2–3):

• 100g pudding rice (or arborio rice)
• 1 x 400ml tin of coconut milk
• 100ml water
• 2 tbsp maple syrup
• 4 green cardamom pods, lightly crushed, or ¼ tsp ground cardamom
• Pinch of salt
• Toasted coconut flakes to serve

Method:

1. In a medium saucepan, combine the rice, coconut milk, water, maple syrup, cardamom, and salt.
2. Bring to a gentle simmer over medium heat, stirring occasionally.
3. Reduce heat to low and cook for 30–35 minutes, stirring frequently, until the rice is tender and the pudding is thick and creamy. If it gets too thick before the rice is cooked, add a splash more water.
4. Remove from heat. Fish out the cardamom pods if you used whole ones.
5. Spoon into bowls and top with toasted coconut flakes.
6. Eat warm. (It's also lovely cold the next day.)

Why it's gut-friendly: Rice is easy to digest. Coconut milk provides healthy fats that are gentle on the stomach. Cardamom is a warming spice that aids digestion.