Delicious at both warm and cold temperatures, this coconut rice pudding is the perfect way to use up a bunch of leftover rice in your fridge year round.
Ingredients
For the Pudding
1 cup prepared rice (in the photos, I used what I had leftover in the fridge, which was a long grain basmati/quinoa blend, but you can use jasmine, basmati, or what's left in that container from your Asian takeout)
1 15 oz. can coconut milk
1 Tbsp raw honey (or brown sugar or maple syrup or agave syrup)
1 tsp cinnamon (I absolutely love Spice House's Saigon cinnamon)
8 green cardamom pods
For the Topping
toasted coconut
banana chips
almonds
dried cranberries
pinch of flaky salt (like Maldon)
Directions
Remove the cardamom seeds from their pods and toast over medium heat in a small pan for 2-3 minutes, you should smell the fragrance. Remove the seeds from the pan and crush using a mortar & pestle, spice grinder, or the flat side of a knife.
Shake up the can of coconut milk and empty into a small saucepan. Place over medium low heat, stirring slowly but constantly to avoid any sticking to the bottom.
Once the coconut milk starts to lightly bubble, add in the rice, honey, cinnamon, and cardamom, continue stirring slowly until the mixture thickens and the majority of the coconut milk has absorbed into the rice.
Immediately remove the mixture from the saucepan and portion to serve warm or divide into into containers to cool in the fridge for later.
When serving, top with toasted coconut, a drizzle of honey, banana chips, almonds, dried cranberries, and salt.
Bonus
If you don't have the topping ingredients, work with what you've got! Fresh berries, walnuts, cashews, raisins, etc. are all great options.
While the cardamom is not a necessity in this dish, it really gives an extra depth of flavor.
This recipe serves two, but it's easy to scale up if you have more leftover or want to meal prep with it. Just be mindful of the size of your saucepan in relation to the volume of the rice and coconut milk.
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