A simple, gorgeously fragrant rice pudding made with coconut milkA simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. Dairy-free nerd fact: rice pudding is synonymous with dairy now, but did you know that in medieval times it was made with almond milk?
(Serves 4 with restaurant-size portions, as this pudding is rather rich)
Couple of handfuls of unsalted pistachios
1 tbsp coconut oil
120g pudding rice
400ml coconut milk
200ml water
50g golden caster sugar
4 cardamom pods, lightly crushed with the back of a knife
1/2 tsp rosewater
Edible rose petals (optional)
Toast the pistachios in a small, dry frying pan over a medium heat until golden. Keep a careful eye on them as they can burn quickly. Remove from the heat, transfer to a chopping board to cool, then roughly chop.
Heat the coconut oil in a large, heavy-bottomed saucepan over a low-medium heat. Once melted, add the rice and stir to coat. Cook for 1 minute, pour in the coconut milk and water, then stir in the sugar and cardamom pods.
Bring to the boil, then turn the heat down and simmer for 20 minutes, stirring regularly, until the rice grains are tender and plumped up and the liquid has reduced by around half. Pour in a little more water if needed. Remove the cardamom pods, stir in the rosewater and fold in half of the chopped pistachios.
Leave to cool for 10 minutes, then serve while still warm, decorated with the remaining chopped pistachios and a few edible rose petals, if using. Or leave to cool completely, chill in the fridge and serve cold.
Rose and Cardamom rice pudding from Dairy Free Delicious by Katy Salter. Photograph: Laura Edwards/dairyfreedelicious.com
