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Arroz con Leche with Coconut Milk, Cardamom and Vanilla

A recipe for elevated rice pudding!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 servings
Author: The Bojon Gourmet


  • 1 tablespoon butter
  • 1/2 cup white Jasmine or Basmati rice, rinsed briefly in a strainer
  • 3" cinnamon stick
  • 5 green cardamom pods, lightly crushed
  • 14 oz. can coconut milk
  • 1 cup whole milk
  • 1 cup water (or additional milk)
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 teaspoon sea salt
  • 1/4 cup sugar or sweetener of your choice
  • 1/3 cup raisins or currants


  • Heat the butter in a large skillet over medium heat. Add the rice, cinnamon stick and cardamom pods and cook, stirring, until fragrant, 1 - 2 minutes. Add the milks, water, vanilla bean pod and scrapings and salt. Bring to a gentle simmer. Reduce the heat to medium-low and cook, stirring every few minutes, until the rice is very tender and the liquid has thickened somewhat, 20 - 30 minutes.
  • Add the sugar and raisins. Cook 5 - 10 minutes more, stirring occasionally, until thickened to your liking. Let stand off the heat for 10 minutes before serving. It will continue to thicken as it sits, so thin with a little milk if you like.
  • This rice pudding is best served slightly warm. Store in the fridge for up to several days.


Nutritional values are based on one of four servings.


Calories: 470kcal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 23g | Cholesterol: 13mg | Sodium: 365mg | Potassium: 495mg | Fiber: 4g | Sugar: 18g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2.6mg
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