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