Coconut Rice Pudding

My favourite way to end a night of curry, this rice pudding is inspired by the Indian version called Kheer. It’s creamy, and simple to make. It calls for rice, coconut milk, butter, maple syrup, cardamom, cinnamon, vanilla and topped with optional almonds, cashews or pistachios.

SERVES: 4

COOKS IN: 30 min

INGREDIENTS

• 1 cup long-grained rice

• 1 cup of coconut milk

• 1 cup of almond milk

• ½ cup maple syrup (or more or less to taste)

• 1-2 tsp cinnamon to taste

• 1-2 tsp or a few seeds of cardamon

• 1 optional splash of vanilla

• 2 tbsp salted butter

• a handful of crushed almonds, cashews or pistachios

INSTRUCTIONS

1. Pour coconut, almond milk and butter into a pot, bring it to a simmer.

2. Add the rest of the ingredients, stir to combine.

3. Bring down the heat to low and let the rice cook with a lid on for 10 min.

4. After 10 min, keep an eye on it to see if it needs more time or more liquid. I then check every 5 min until the rice is cooked, broken up and creamy. (Sometimes it takes up to 30 min)

5. Top with crushed almonds, cashews and or pistachios and eat.

6. And if you want to get crazy add raisins. Not my style but I know for a fact there’s raisin lovers out there.