Holiday Recipes
printAugust 29, 2008
INDIAN-JEWISH COCONUT RICE PUDDING
Pareve
Ingredients
2 cans light coconut milk
1/3 cup raw Arborio rice
2 cardamom pods
1/2 teaspoon vanilla extract
1 cinnamon stick, broken in half or thirds
1/2 cup raisins (or try dry cherries)
1/2 cup sliced or chopped almonds, optional
3/4 cup light brown sugar
1/2 teaspoon grated nutmeg
2 teaspoons rose water, optional, but delish!
Directions
In a large saucepan, add the coconut milk and rice, bringing them to a simmer. Add the cardamom, vanilla and cinnamon and cook on medium-low for 35 minutes, stirring occasionally. When the rice is very soft and the mixture has thickened, add the raisins and nuts, if using. Stir in the sugar and cook for another 10 minutes. Sprinkle or garnish with the nutmeg and rose water, and serve hot or cold. Serves 6.