I have always been a fan of rice pudding. It is so creamy, and tasty, and I love the spicy-milkiness. Oh yum! Being lactose intolerant, creamy desserts don’t really sit well with me so this recipe is not only has a huge boost of flavour from the coconut milk but is also totally lactose free (if you want it to be). I strongly recommend trying the cardamom as rice pudding is the perfect vehicle for it. Enjoy this scrumptious and creamy dessert without the guilt!
2 cans Light Coconut Milk
¾ cup Almond or Low Fat Milk
½ cup Arborio Rice
¼ cup packed Brown Sugar
1 tsp Vanilla
1-1.5 tsp Cinnamon
2 Cardamom Pods (Optional)
Coconut and Fruit to Garnish
Mix coconut milk, milk, rice, brown sugar, and cardamom pods (if using, which I highly recommend) in a medium saucepan.
Bring it up to a boil on high, then turn down to low and simmer for about an hour.
Stir every 15 minutes or so, making sure that it doesn’t stick.
In the last 15 minutes, or when you are taking it off of the heat, remove the cardamom pods, stir in the vanilla and cinnamon and voila!
Refrigerate and enjoy warm or cold. I like to top with coconut and some mango.
– When refrigerating place plastic wrap right on top of the pudding so that a milk skin doesn’t form on the top.