Coconut Rice Pudding

Prep Time 1

Cook Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 4 people

Calories 652 kcal

2 T tapioca flour
3 ¼ cups unsweetened rice milk – [i]I like to use [url href=”https://www.tastethedream.com/products/product/1467/202.php” target=”_blank”]Rice Dream Organic Rice Milk[/url] as it does not contain carrageenen[/i]
1 ¾ cup canned coconut milk equivalent to a 13.5 oz. can
½ cup white basmati rice – [i]rinsed in a few changes of water and soaked for 30 minutes or up to 2 hours[/i]
6 cardamom pods [i]crushed slightly[/i]
1 small cinnamon stick
1/3 cup coconut sugar
¼ tsp rose water
pinch of saffron threads
pinch of salt
1/2 tsp non-GMO soy lecithin
2 T shelled pistachios toasted and coarsely chopped

In a small bowl, combine the tapioca starch and ¼ cup of the rice milk and mix to form a paste. Set aside for 10 minutes.
In a large saucepan, combine the remaining 3 cups rice milk, and1 ¾ cup coconut milk with the rice, cardamom, cinnamon stick, sugar and tapioca mixture. Bring to a boil over medium-high heat, stirring frequently. Lower the heat to maintain a high simmer and cook, stirring occasionally, until the mixture has reduced by about two thirds, about 30 minutes to an hour.
Fish out and discard the cardamom pods & cinnamon stick. Add the rose water, saffron, salt and soy lecithin and stir briefly to combine. Transfer to a bowl, cover with plastic wrap and refrigerate until well combined, at least 1 hour and up to overnight.
To serve, spoon the pudding into 4 individual bowls and garnish with the pistachios.

Keyword Coconut, Rice