Last week in NYC, I went to Rice to Riches for a pre-NYC departure treat with some friends. This place is basically like an ice cream parlor, but instead of ice cream they serve rice pudding. Let me just tell you. It was delicious! (I even kept the cool tupperware container it came in!)
Ever since then, I’ve been wanting to make my own. However, I realize that rice pudding can be a flat out FATTY treat. So why not try to make mine a little healthier? (And cheaper! My friend an I shared the “Epic” size and it was $8! Isn’t that nuts?!!?!)
Coconut Cardamom Rice Pudding
inspired by Joy of Baking’s Rice Pudding Recipe
1/3 cup short grain brown rice (any length grain should work fine)
2 1/2 cups non-fat milk
1-4 tbsp sugar depending on how sweet you want it (4 made it EXTREMELY sweet, I would try it with 1 or 2 first )
1/3 cup unsweetened coconut
1 tsp cardamom powder
1 tsp vanilla extract
2 tbsp cornstarch
Place rice and milk in a sauce pan and bring milk to a boil (stirring occasionally to make sure it doesn’t burn on the bottom). Simmer for 25-30 minutes (stirring every few minutes) until rice is al dente. Remove from heat and stir in coconut, sugar, cardamom, and vanilla. In a small bowl mix together cornstarch and some of the milk, once you’ve removed any clumps, add it to the pot. Place back on medium/low heat stirring occasionally until thick.
Transfer pudding to individual bowls or one large container. Serve warm or cold!
Soo good! May have eaten a little too much…
This was like a delicious, creamy (Indian) dessert!
Now back to actual school work 😦 Not excited for this!
Enjoy the rest of your weekend!