Indian(-inspired) Rice Pudding

  • 1 tsp butter
  • 1 c cooked rice
  • 1.5 c overcooked rice you’ve flattened into a mushpaste
  • 4 tsp cardamom
  • 1/2 c white sugar
  • 3 c unsweetened almond milk
  • 3/4 c coconut milk
  • 2 tbsp crushed cashews

This rice pudding is inspired by Indian rice pudding, but I have no intentions of calling it such — I used what I had, and it turned out pretty tasty! Melt butter in the bottom of a medium sauce pot. Stir together: 2 c almond milk, sugar, cardamom and rice. Pour mixture into pot and bring to a boil on M. Let continue to on ML for about 20-30 m. Once it begins to thicken, add last cup of almond milk and continue stirring while it comes back to a boil on M. Reduce heat back to ML and let continue to boil for another 20-30m. Stir in coconut milk and let continue to cook on ML for 10-20m. Refrigerate pot contents and serve warm or when chilled. I prefer chilled, as that is how most area Indian restaurants serve theirs… but as this isn’t a proper, respectful derivation I cannot judge you. 4 spoons!

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