This recipe can be made in one pot directly on the stove. This recipe is so tasty! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness! Comment Policy: Your feedback is really appreciated! Immediately reduce heat to medium-low (coconut milk tends to separate when boiled for an amount of time). And omg banana and dark chocolate…YUM! You want to be able to cover the pot and let it simmer without it foaming up too high (even with a big pot, this is still important!). Give it a stir at regular intervals. I love eating this for breakfast on cold winter days! vegan vegetarian dairy-free soy-free egg-free ... Add in the coarsely ground rice, shredded coconut, and ground cardamom. This recipe has all those cozy warming vibes but still feels fresh and not too heavy. If unavailable, replace with finely grated orange zest, vanilla extract, or omit completely. So either enjoy it all right away if you have a big family or divide it into portions, cover, and keep them in the fridge and you have puddings for days! The combination of the milk and rice makes a very creamy texture, so you won’t miss or need the eggs like in traditional rice pudding! Please read my disclosure policy. I have decided to throw in a cinnamon stick. Alternatively, any non-dairy based beverages can be used (almond, oat, or soy). This post contains affiliate links which means I will make a small commission if you purchase through those links. For more health benefits, click here or here. I only tried sweet rice pudding once, but it was probably the BEST rice pudding I EVER had. can I use some other type of rice instead of Basmati rice? It came out fantastic and was super easy. It’s extremely simple, but takes a while to cook as you’re basically turning grains of rice into creamy custard, so it cooks for around an hour in total. This was a great and easy breakfast! Just start at step 3, also adding the citrus peel, along with the rice, plant milk and cinnamon to the sauce pan. Indian Rice Pudding is a great recipe to use leftover rice. Coconut milk creates such a rich and delicious rice pudding, I highly recommend it. Your email address will not be published. You might be a little shocked by the amount of coconut milk that goes into this (4 cans) and the relatively small amount of rice (3/4 cup) but it works! Place into the fridge to chill; 4 hours. Cardamom is an expensive spice, second only to saffron. *Coconut beverage is a drink made from coconut meat and is sometimes called “milk.” You can find it in cartons in the dairy aisle or alongside nut “milks.”. Top the rice pudding with fresh berries, shredded coconut, maple syrup, or any other toppings you like. Bring to a simmer, and take it from there. Stir in the Redpath® Organic Granulated Sugar and simmer for an additional 5 minutes to dissolve sugar. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Rude or insulting comments will not be accepted. Remove from heat and stir in the orange blossom water. Yummy! Return the infused milk to the pan. (Don't worry if your kheer doesn't look very thick at this point; it will continue to thicken as it cools down.). Another one of my favorites is Burfi, a dessert similar to fudge but slightly earthier and traditionally made with some combination of milk, sugar, ghee, and flavorings. We have sent you an activation link, With a delicate taste it can be used for any of your sugar requirements, beverages, baking, cereals and sauces. Thanks so much Cassie! It’s sweetened with palm sugar and finished off with a sprinkling of pistachios. Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. In saucepan combine rice and almond milk, cinnamon and cardamom. Coconut and rice definitely make a great match. I’ll keep you posted! Yes you do have to cook it for a long time, but at the end of it, you have a thick and rich and delicious custardy pudding. This rice pudding features cinnamon and cardamom as the star ingredients and gets a little extra flavour zing from some orange zest. And you know what happens when you boil milk, that stuff foams up like crazy. 1- 1 1/2 cups cooked rice (sushi, arborio, brown round rice)  I used leftover sushi rice  *1 cup almond milk   I used 1/2 cup almond milk (because I didn’t have enough) and 1/2 cup water1 15-oz can coconut milk (best to use full fat, but you can also use lite coconut milk)2 Tbsp agave syrup or maple syrup1/2 vanilla bean1/2 tsp saffron, lightly crushed1/4 tsp cardamom, ground1/3 cup golden raisins or raisins will do1/4 cup raw pistachios, crusheda handful of almonds, sliceda pinch of cinnamona pinch of nutmeg. Milk: I used almond and coconut milk in equal portions. Commonly used in Indian cuisine, Cardamom has also made its way into Ayurvedic medicine as a treatment for mouth ulcers, digestive problems, and even depression. Use a really big pot. Put in a heavy- based saucepan with the mace, cinnamon and cloves. Use any type of rice you like for this recipe. Leave on the counter until it cools and serve either at room temperature, or put it into the refrigerator and serve chilled.When ready to serve, sprinkle with remaining pistachios, sliced almonds, cinnamon and/or nutmeg. Forget what you thought you knew about rice pudding and wow your family and guests with this stunner. Questions about our services, love our recipes, or just want to say "Hello"? You won’t believe the difference coconut and cardamom make to the taste, and a splash of orange blossom water takes it beyond next-level. Has anyone tried it in an Instant Pot? Add coconut milk, scrapings of ½ of a vanilla bean, agave or maple syrup, crushed saffron and ground cardamom. If using uncooked rice, just follow package directions for cooking and use about 3/4 cup uncooked. Let bubble for one minute, then reduce heat to low and let simmer for 10 minutes to infuse the coconut milk with the cardamom. Place onto medium-high and stir until it just begins to boil. 1 1/2 cups instead of 1/2 cup). Stir the ingredients together and place the pot over medium heat. It doesn’t taste like rice in the sense that you don’t taste individual grains of rice, the whole thing is really more like custard than anything else. This dessert recipe is inspired by Indian rice pudding (kheer). Place rice into a blender or small food processor; pulse to coarsely grind. In Southern India, Cardamom Rice Pudding is equivalent to cake at wedding and birthday celebrations. Classic Southern-style pudding tends to be thick and creamy, whereas kheer is a bit looser and relies upon add-ins such as raisins, nuts, and spices like cinnamon, cardamom, and saffron. What size can of coconut milk would you use? Raisins and fresh fruit are also popular add-on’s. You possibly can, but we have only tested this with basmati. Please do us a favor and rate the recipe as well as this really helps us! You might be a little shocked by the amount of coconut milk that goes into this (4 cans) and the relatively small amount of rice (3/4 cup) but it works! Drain the rice using a colander and set aside. Let the kheer cool completely and serve immediately or store it in an airtight container for up to 3-4 days in the fridge or for 3 months in the freezer. Xx keep being awesome Jess! The coconut gives it a super creamy taste, while the cardamom adds a gentle spice. This vegan rice pudding tastes just like creamy custard! There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. ★☆ I added Banana and dark chocolate to mine. This creamy dessert is vegan, gluten-free and refined sugar free. Please feel free to leave a comment below and tell me how you served this dish! Serve the pudding in shallow bowls topped with the remaining lime zest and a generous sprinkling of the nut crumble. The basmati rice provides for a mellow base, but don’t let that fool you into thinking it’ll be bland!

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