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Saturday, October 26, 2013

Coconut, Cardamom Rice Pudding!

I whipped this up for breakfast on a chilly saturday morning; I needed a comforting and filling dish in my belly to fuel me for the day ahead.  My wedding is in exactly two weeks, and today,  my fiancĂ© and I have to do the dreaded seating arrangements which we have been forewarned, is a real headache. Coconut, Cardamom Rice Pudding reminds me of my time in India, except my version is not nearly as sweet as the rice puddings or khir that I had in south India.  The flavors of India fill me with love, and now I'm ready to pour this love into the daunting task ahead.

p.s. The addition of my toes in the above photo was totally intentional  ;)

Here's What You Need For One Large Serving:
1/2 cup coconut milk in a can
1 cup cooked brown rice
1/2 tsp. coconut oil
1 tbsp. unsweetened shredded coconut ( and a little more to sprinkle on top)
2 dashes of cinnamon
5 dashes of cardamom
1 1/2 tbsp. coconut sugar (or any sweetener that you like)
pinch salt

In a small pot, warm up the coconut oil and add the rice.  Stir the rice and coat with oil and add the coconut milk.  Let the mixture come to a low boil and then reduce the heat to simmer.  Add shredded coconut, cinnamon, cardamom, salt, and coconut sugar.  Let it cook until it reaches a nice thick consistency.







I topped mine with more coconut, blueberries, raw almonds, and dates, but you can enjoy it alone or with any number of toppings.  I hope this exotic rice pudding makes you feel the love :)

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