Coconut-Cardamom Rice Pudding
Author: Nicole
Ingredients
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cardamom plus more for garnish
  • 1 cup Arborio rice
  • 2 13.5 ounce cans full fat unsweetened coconut milk
  • 4 cups water
  • 3 4-inch strips orange zest (with no white pith)
  • 4 teaspoons vanilla extract
  • ⅓ cup shelled, roasted and salted pistachios, roughly chopped
Instructions
  1. Preheat oven to 350°F. Place oven rack in middle of oven.
  2. In a small bowl, mix sugar, salt and cardamom. Set aside.
  3. Briefly rinse rice in a strainer for no more than 20 seconds. You don’t want the rice to release too much surface starch as that contributes to the creaminess of the pudding.
  4. In a large Dutch oven (6 to 8 quarts), stir together coconut milk and water. Bring to a boil over medium-high heat. Stir in rice, sugar mixture and orange zest. Cover and transfer to oven.
  5. Cook until rice is tender and pudding is tender, about 50 to 60 minutes. If the rice is done and there’s still liquid, transfer Dutch oven to the stove. Over medium heat, stirring frequently, cook off extra liquid. You don’t need to get rid of all of it as the rice will absorb some of it as it cools.
  6. Once rice is cooked and the appropriate amount of liquid is absorbed, remove pan from heat and stir in vanilla. I left in the orange zest as it had softened up while cooking, but you can remove it if you prefer.
  7. Let cool for 15 minutes. Serve warm or cool completely, cover and refrigerate for up to 3 days (bring to room temperature for 30 minutes before serving).
  8. Transfer pudding to dishes or Mason jars. Sprinkle with pistachios and a dusting of cardamom.
Recipe by Riegl Palate at https://www.rieglpalate.com/coconut-cardamom-rice-pudding/