Last night I made a gluten-free, dairy-free coconut rice pudding.
It sounds complicated and not so interesting after all of the rejections in the title but I promise – it’s delicious.
1 1/2 C cooked rice (I used basmati)
2 1/2 C Coconut Milk (I used the ‘original’ flavor which is slightly sweetened)
1 Tbsp Coconut Oil
1 1/2 tsp cardamom
1 tsp vanilla
In a saucepan mix together all of your ingredients except the vanilla which you will add towards the end. Bring to a boil and immediately reduce to a simmer. Simmer for 20-30 minutes or until most of the liquid is absorbed. Add the vanilla, stir and simmer for 1 more minute. I served mine with sliced almonds on top.
Other topping ideas:
Chopped Banana Chips
Serve warm or cold. Especially delicious after a spicy meal!