Coconut Rice Pudding With Cardamom 1770017722656 Rgu1

Ingredients

• 0.75 cup Jasmine rice
• 1 can (13.5 oz) Full-fat coconut milk
• 1.5 cups Whole milk
• 0.5 cup Granulated sugar
• 1 teaspoon Ground cardamom
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 tablespoons Toasted coconut flakes(optional)
• 1 tablespoon Chopped pistachios(optional)

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a medium heavy-bottomed saucepan, combine the rinsed rice, coconut milk, whole milk, sugar, and salt.

3. 3

   Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent the rice from sticking to the bottom.

4. 4

   Reduce the heat to low, cover the pot partially, and simmer for 30 to 35 minutes.

5. 5

   Stir the pudding every 10 minutes to ensure a creamy consistency and to check that the liquid hasn't evaporated too quickly.

6. 6

   Once the rice is tender and the mixture has thickened to a porridge-like consistency, stir in the ground cardamom and vanilla extract.

7. 7

   Remove from heat and let the pudding sit for 5 minutes; it will continue to thicken as it cools.

8. 8

   Serve warm or chilled, garnished with toasted coconut flakes and chopped pistachios if desired.