This delightful twist on traditional rice pudding elevates the classic dessert with aromatic cardamom and creamy coconut milk. Topped with a crunchy pistachio and coconut topping, this vegan dessert is both indulgent and refreshing.
Ingredients
- 1 cup jasmine rice
- 4 cups coconut milk (full-fat for creaminess)
- 1/2 cup maple syrup (or agave syrup)
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raw pistachios, chopped
- 1 tablespoon coconut oil
Instructions
Begin by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and ensures a creamy texture.
In a medium saucepan, combine the rinsed rice, coconut milk, maple syrup, ground cardamom, vanilla extract, and salt. Stir well to combine and bring the mixture to a gentle boil over medium heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking, until the rice is tender and the mixture has thickened to a creamy consistency.
While the rice pudding is cooking, prepare the pistachio crunch. In a small skillet over medium heat, melt the coconut oil. Add the chopped pistachios and shredded coconut, stirring frequently until they turn golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside.
Once the rice pudding is ready, remove it from the heat and let it cool slightly. It can be served warm or chilled, depending on your preference. If you desire a thicker pudding, let it sit for a few minutes to thicken further.
To serve, spoon the creamy rice pudding into bowls and generously top with the pistachio and coconut crunch. Optional: drizzle with additional maple syrup for extra sweetness.
Enjoy this exotic and satisfying vegan dessert that combines rich flavors and delightful textures!