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Spicy Vanilla Rice Pudding


1 c. basmati rice

2 c. water

1 three-inch cinnamon stick

1 t. salt

3 c. milk of choice

1 c. coconut milk with coconut cream mixed in well

1/3 c. sugar or 1/4 c. coconut sugar

1/8 t. ground clove

1 t. ground cardamom

1 vanilla bean split lengthwise or 1 1/2 t. vanilla extract

Freshly ground nutmeg

1 Star anise

Rinse rice with cold water until it runs clear. Put rice, water, cinnamon stick, and salt into saucepan over medium high heat and bring to a simmer. Reduce heat to low and cover. Simmer until water is absorbed, about 10 minutes.

Add milk and coconut milk, sugar, cloves, cardamom, star anise and vanilla and bean if using. Increase heat to medium and cook, uncovered, stirring occasionally until mixture thickens and becomes creamy about 30-40 minutes.

Remove the pudding from heat, remove cinnamon stick, star anise and vanilla bean and discard. Divide among four bowls and grate fresh nutmeg over the top. Add desired nuts or fruits.

Makes 4 servings


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