Basmati Rice and Coconut Pudding

by Chef

Serves: 2-4


  • 1/3 cup basmati rice, rinsed well
  • 5 cups whole milk
  • 1 (13.5-ounce can) coconut milk
  • ¼ cup orange blossom honey
  • 1 cup pistachios, lightly toasted and chopped (divided)
  • 2 tablespoons grated sweet coconut
  • ¼ teaspoon screw pine essence
  • ½ teaspoon ground cardamom

Pinch turmeric
Kosher salt to taste
Cracked black pepper to taste


Combine rice with 2 cups of the whole milk and all of coconut milk in a large, heavy-bottomed saucepan. Place over medium heat and bring to a boil. Lower heat and stir frequently for about 30 minutes, or until all the milk has been absorbed. Do not scorch. Add remaining milk, honey and spices. Stir frequently for 1 hour – until the pudding is very thick. Stir in half of the pistachios, the coconut and the screw pine essence. Cook a few more minutes. Remove from stove and let cool slightly, then pour into cups, wrap tightly, and place in refrigerator for 1-2 hours until well chilled. Garnish with remaining pistachios and serve.