Coconut-Pistachio Rice Pudding Recipe

Coconut-Pistachio Rice Pudding Recipe

Ingredients

Makes 6 servings

• 1 (13.5-ounce) can unsweetened coconut milk
• 1/2 cup plain or vanilla soy milk
• 1/2 cup sugar
• 2 1/2 cups cooked jasmine or basmati rice
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon ground cardamom or allspice
• 1/8 teaspoon salt
• 1/2 cup unsalted shelled pistachio nuts, coarsely chopped
• 1/2 cup sweetened shredded coconut

Method

1. In a large saucepan, combine the coconut milk, soy milk and sugar and bring almost to boil, stirring to dissolve the sugar
2. Add the rice, vanilla, cardamom and salt and simmer over medium-low heat for 20 minutes, or until desired consistency is reached, stirring occasionally
3. Stir in the pistachios and coconut and let cool
4. Cover and refrigerate until well chilled, 2 hours

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