Rose and Cardamom Rice Pudding

Yahoo Health
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  • Couple of handfuls of unsalted

  • pistachios

  • 1 tablespoon coconut oil

  • 1/ 2 cup pudding rice*

  • 1 3/ 4 cups coconut milk

  • Scant 1 cup water

  • 1/ 4 cup superfine sugar

  • 4 cardamom pods, lightly

  • crushed with the back

  • of a knife

  • 1/ 2 teaspoon rose water

  • Edible rose petals (optional)

Serves 4 (restaurant-size portions as this dessert is rather rich)

A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. Dairy-free nerd fact: rice pudding is synonymous with dairy now, but did you know that in medieval times it was made with almond milk?

Toast the pistachios in a small, dry skillet over medium heat until golden. Keep a careful eye on them as they can burn quickly. Remove from the heat, transfer to a cutting board to cool, then coarsely chop.

Heat the coconut oil in a large, heavy-bottom saucepan over low-medium heat. Once melted, add the rice and stir to coat. Cook for 1 minute, pour in the coconut milk and water, then stir in the sugar and cardamom pods.

Bring to a boil, then turn the heat down and simmer for 20 minutes, stirring regularly, until the rice grains are tender and plumped up and the liquid has reduced by around half. Pour in a little more water if needed. Remove the cardamom pods, stir in the rose water, and fold in half of the chopped pistachios.

Let cool for 10 minutes, then serve while still warm, decorated with the remaining chopped pistachios and a few edible rose petals, if using. Or let cool completely, chill in the refrigerator, and serve completely cold.

*Pudding rice is commonly sold in the UK; any short-grain white rice will work the same way.

Recipes originally from Dairy-Free Delicious by Katy Salter, out January 11th, 2016.

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