Coconut Rice Pudding- anti-cancer recipes- cook for your life

Coconut Rice Pudding

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
We can’t have enough rice pudding in our lives. When you’re feeling nauseated it can be one of the best things to eat. It helps soothe your stomach, provides calories, and the sweetness can...


  • 2 cinnamon sticks
  • 5 cardamom pods
  • 1 star anise
  • 1 cup basmati rice
  • 1 ½ cup coconut milk
  • 1 ½ tablespoon agave or honey (if you’re not vegan)
  • toasted coconut (optional)

Nutrition Facts


301 cals


13 g

Saturated Fat

11 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


44 g


4 g


2 g


5 g


10 mg


  1. Pour 2 cups of water, cinnamon, cardamom and star anise in a medium size pot.
  2. Place on medium-high heat, bringing the liquid to a boil.
  3. Add the rice after the liquid comes to a boil. Return to a boil and lower the heat, bringing the mixture down to a simmer. Cook for 15-20 minutes or until the rice is soft.
  4. After the rice is cooked, turn off the heat and remove the cinnamon, cardamom and star anise.
  5. In a separate medium-sized pot, heat the coconut milk until it simmers.
  6. Add the honey or agave until combined. Then, add the rice.
  7. Simmer the mixture for 7-9 minutes. The mixture will thicken as the liquid evaporates. Take it off the heat when it reaches the desired pudding consistency.
  8. Spoon into a bowl and garnish with toasted coconut.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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