Rice Pudding with Coconut Milk and Spices (Gluten-free, Dairy-free)

Name: Rice Pudding with Coconut Milk and Spices (Gluten-free, Dairy-free)
Yield: 4
Cuisine: Greece,Lebanese
Ingredients: Coconut milk: 425 g of; Water: 100 ml of; Vanilla pod: 1; Cardamom whole: 8; Sugar white: 60 g of; Salt: a pinch of; Round rice: 120 g of; Pistachios: 2 tbsp. of; Honey: 1 tbsp. of; Rose water: 1/2 tbsp. of

Features:

Cuisine:

Serves 4
Medium

Ingredients

425 g of Coconut milk
1 can
100 ml of Water
1 Vanilla pod
8 Cardamom whole
60 g of Sugar white
Or 3 tbsp. of honey
a pinch of Salt
120 g of Round rice
Garnish:
2 tbsp. of Pistachios
1 tbsp. of Honey
1/2 tbsp. of Rose water

Directions

Rice pudding is a traditional dessert in Arab, Israeli, Greek, Indian, and other cuisines. Today’s recipe is authentic, so if you love Middle Eastern sweets, you’ll love this pudding, too!

Besides, it makes a wonderful breakfast!

By the way, sometimes people think that pudding is a baked dish, it can be, in fact, in some countries. But in Middle Eastern and Austrian cuisines pudding is made from rice boiled with milk and cream (coconut milk in this recipe).

Enjoy!

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Steps

1 Done	In a saucepan, add the coconut milk, water, salt, sugar, and cardamom. Cut the vanilla beans lengthwise, scrape the seeds into the saucepan and add the beans, too. Stir and bring to a boil over medium heat, stirring occasionally. Remove from heat as soon as it starts boiling. Cover with a lid and put in the fridge overnight (or at least for 2 h) to infuse the milk with spices.
2 Done	Add the rice and bring to a boil. Cover, reduce heat to low and cook for 25-35 min until rice is soft. Stir just once to keep from sticking. Add some water if the mixture is too thick.
3 Done	For garnish, toast the pistachios and chop them coarsely. For the syrup, mix together 1 tbsp honey and rose water until smooth.
4 Done	Discard the vanilla beans and cardamom. Divide the pudding into serving bowls, sprinkle with the pistachios, and drizzle with syrup. Serve right away.
5 Done	Or transfer the pudding to a glass container and cover with plastic wrap so it touches the surface of the pudding and place in the fridge. Cooled pudding with have a thicker texture than warm one - it’s normal. Reheat in the microwave a few times adding 50-100 ml of water in between rounds to adjust consistency. Garnish and serve as mentioned above.