Coconut Cardamon Rice Pudding

I have no great dreams to report this morning, so I’ll jump back into recipe-sharing. I felt the need for some comfort food for breakfast, and this is what I came up with. There must be thousands of ways to make rice pudding, and I hope to live long enough to try most of them. This combination’s definitely one to revisit though.

Coconut Cardamon Rice Pudding

• 2 1/2 cups rice milk, plain
• 1 tablespoon unsalted butter
• 1/8 teaspoon salt
• 1/3 cup basmati rice
• 1 heaping teaspoon fresh orange zest
• 1/4 teaspoon cardamon
• 2 eggs
• 1/8 to 1/4 cup dark brown sugar
• 1 tablespoon tapioca starch
• 1 teaspoon pure vanilla extract
• 1/2 shelled pistachios
• 1/2 cup raw cashews

In a small saucepan combine rice milk, butter, salt, rice, coconut, orange zest, and cardamon. Stir together. Bring to a boil, then cover and simmer for 20 minutes, stirring frequently. 

In a small bowl, whisk eggs with brown sugar and tapioca starch. While continuing to whisk, mix a tablespoon of the hot rice mixture into the egg mixture and blend well. Repeat this three more times. Then add mixture to the saucepan and stir well. Turn heat to a lower setting and cook, uncovered, until pudding has thickened a bit, around 20 minutes, give or take a few. Watch carefully and stir often during this time. Do not allow to boil, or eggs will likely separate. 

While the pudding gently cooks, shell pistachios and dry roast cashews in a pan on the stovetop, over medium-high heat. Stir cashews often so they don’t burn. When the pudding is finished thickening, stir in the vanilla, remove from heat, add both kinds of nuts, mix, and serve. 

Feeds 2 generously and up to 4 adequately.

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