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.

Contact Me

I'd love to hear from you! Click here to contact me.

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

Print Friendly

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




Archived Recipes