Coconut Pistachio Rice Pudding
By joeyagielo
Ingredients
- 1 can unsweetened coconut milk -- (13.5-ounce)
- 1/2 cup soy milk
- 1/2 cup sugar
- 2 1/2 cups cooked rice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cardamom -- or allspice
- 1/8 teaspoon salt
- 1/2 cup shelled pistachio nuts -- coarsely chopped
- 1/2 cup sweetened shredded coconut
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. In a large saucepan, combine coconut milk, soy milk, and sugar, and
bring almost to boil, stirring to dissolve the sugar.
2. Add the cooked rice, vanilla, cardamom, and salt, and simmer over
medium-low heat for 20 minutes, or until desired consistency is reached,
stirring occasionally.
3. Stir in the pistachios and coconut and let cool. Cover and refrigerate
until well chilled. Serve in individual dessert bowls.
Serves 6
This luscious rice pudding was inspired by two of my favorite rice
desserts: the sweet sticky rice of Thailand and Indian kheer which is
often made with pistachios and cardamom. Fresh chopped mango make a good
addition, whether chopped and stirred right into the pudding or spooned on
top as a garnish - or a little of both.
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