About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Coconut-Cardamom Rice Pudding

First let me say I have *never* had rice pudding. The very thought of it just made me , well , sort of you know. Hayley picked this recipe from our "Book" and I finally decided to make it at midnight so she could have it for breakfast or lunch tomorrow. I had some rice in the fridge and thought that will work until I opened the bag and realized I have not made rice in at least a week or maybe two – into the compost.

Now I need to start from scratch, make the rice, then the pudding. I used my trusty rice cooker with fuzzy logic and made some rice. Then got on with the pudding. Oh No!, I needed to taste it for the seasoning and thought I don’t like rice pudding, but then I realized wait, look at the recipe, you know what is in it. You like all those things – how bad could it be? It was incredible and delicious. WOW! I have no idea what is in non-vegan rice pudding but this is great. I urge anyone who likes rice to make this.

Coconut-Cardamom Rice Pudding
Vegan Planet by Robin Robertson

3 1/2 cups cooked basmati rice (the original recipe calls for 2 1/2 cups)
2 1/2 cups unsweetened coconut milk
1/2 cup sugar
1/2 tsp ground cardamom
3/4 tsp kosher salt (original recipe calls for a pinch of salt)
1/2 cup coarsely chopped raw pistachios
1 1/2 tsp rose water

  1. Place the rice, coconut milk and sugar in a medium sized saucepan over low heat and simmer for 20 minutes, stirring occasionally. (I did it for 15 minutes but started off for the first 5 minutes at medium heat).
  2. Stir in the cardamom and salt and simmer until thick and creamy 5-10 minutes (only needed 5 minutes and it was perfect).
  3. Add the pistachios and rose water, remove from heat.
  4. Serve or cover and refrigerate ( I chose the latter as it was already 1 am).

Coconut-Cardamom Rice Pudding

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