Indulge in a bowl of creamy, luscious rice pudding that combines the tropical flavors of coconut with the warm spice of cardamom. This vegan twist on a classic dessert will delight your taste buds and impress even the most skeptical dessert lovers!
Ingredients
- 1 cup Arborio rice (or any short-grain rice)
- 4 cups unsweetened coconut milk
- 1/2 cup coconut sugar (or maple syrup for a lighter option)
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- Fresh mango or toasted coconut flakes for garnish
Instructions
Start by rinsing the Arborio rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too sticky.
In a large pot, combine the rinsed rice and coconut milk. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and add the coconut sugar, ground cardamom, vanilla extract, and salt. Stir well to combine all the ingredients.
Cover the pot with a lid and simmer the mixture for about 30-35 minutes, stirring occasionally. The rice should become tender and creamy, absorbing most of the coconut milk.
If using, stir in the raisins during the last 5 minutes of cooking to plump them up and infuse their sweetness into the pudding.
Once the rice pudding reaches a creamy consistency, remove it from the heat and let it sit for a few minutes to thicken further.
Serve the rice pudding warm or chilled in dessert bowls. Garnish with fresh mango slices or toasted coconut flakes for an extra tropical touch.
Enjoy this delightful dessert that not only satisfies your sweet tooth but also showcases the beauty of plant-based cooking. Perfect for sharing with friends and family, this coconut and cardamom rice pudding will surely win hearts and taste buds alike!