are you allergic to dairy / lactose intolerant?
do you LOVE creamy desserts?
is your idea of comfort food something soft and warm?
are you also gluten-free / vegan / soy-free / egg-free / sugar-free?
IMMEDIATELY MAKE THIS DESSERT.
coconut rice pudding
adapted from a recipe in delicious magazine
the particulars:
- 3/4 cup short-grain white rice
- 1 can coconut milk
- 2 cardamom pods, crushed
- 1 cinnamon stick
- 1 vanilla pod, scraped
- 1 tsp agave nectar
- sprinkle of nutmeg to serve
- measure out the rice and add it to a small saucepan, along with the coconut milk, cardamom pods, cinnamon, and vanilla. turn on the heat and leave to warm up.
- once simmering, stir occasionally. continue until all the coconut milk has been absorbed by the rice. this should take about 15-20 minutes.
- add the agave nectar once cooked to taste. sprinkle nutmeg on top to serve.
lesson learned: previously, i thought of rice pudding as gross lumpy baby food dessert that you get in the school cafeteria. not any more! the cardamom and cinnamon add a wonderful spicy flavour, and the coconut makes it so lush and creamy – there is no need for regular milk in rice pudding ever again!
{ 2 comments… read them below or add one }
Molly. Not to be too pudding obsessed (!) but this looks absolutely gorgeous and the perfect antidote to the winter chill. Can’t wait to make it. Merry Christmas x
you can never be too pudding obsessed!! have a great christmas