This is a traditional Indian staple made vegan! Rich and full of spices this creamy rice pudding will take you on a flavour journey to India.
Fantastic as a dessert after our delicious Chana Palak Masala!
Indian Rice Pudding
Equipment
- Sieve/strainer
- Saucepan
- Stirring utensil
- Measuring Utensils: a cup, 1/4 cup, tbsp and a tsp
Ingredients
- 1/4 Cup Rice (we used basmati)
- 1 Tbsp Oil
- 4 Cardamom Pods Lightly crushed
- 1/2 tsp Turmeric Or leave out if you don't like the colour
- 2 Cloves
- 1 Cinnamon Stick
- 1 Handful Chopped nuts We used cashews
- 1 handful Roasted nuts Cashews again!
- 3 cups Coconut milk Out of a bottle-not a can
- 1 270ml Coconut cream
- 5 Tbsp Coconut sugar or whatever you like, this is just a little bit healthier
Instructions
- Rinse the rice until water turns clear and then soak the rice for 25 mins. Strain in a colander or sieve.
- Add a tbsp of oil to a saucepan over medium heat and then add the pre-soaked & drained rice along with all your spices (cardamom, cloves, turmeric and cinnamon). Lightly fry for 1-2 minutes until aromatic.
- Add the coconut milk and cream to the pan and stir well. Turn the heat up to medium-high.
- Let your mixture come to a boil. Stir frequently so that milk doesn't stick to the bottom of the pan. Once the mixture has come to a boil, lower the heat and let the rice cook for around 25 minutes, stirring every couple of minutes or so.
- The milk will reduce considerably after 25 minutes and the rice will look thick and be completely cooked. Stir in the sugar and nuts. Simmer on low for a few more minutes until sugar is well dissolved and the rice has reached a desirable consistency. (Don't worry if your rice mixture is still slightly runny, once you let it cool down it will thicken).
- Let your mixture cool down before you serve and garnish with roasted cashews.