Coconut Cardamom Rice Pudding with Apricots and Dates
I almost didn't make this at all. One of the online cooking groups that I participate in was having a "rice" challenge. I first prepared a variety of savory options for my entry: Risotto with shitake mushurooms, peanut tofu with coconut lime rice, Spanish chorizo paella...but the thing is, this is a dessert/baking blog, right? So browsed around for rice-forward desserts that didn't include the word "krispy". I did learn about a few interesting desserts like torta turchesca, torta di riso, and nian gao that I'd like to try someday. But I kept coming back to rice pudding. I've always loved it and, to be honest, I'm in the middle of an intensive baking class and the idea of creating something start to finish in around 45 minutes was appealing! I'm so glad that I did. My cardamom spiced rice pudding is sweet, rich, and creamy and with chopped dried dates and apricots dotted throughout, you experience different flavors in every bite.
Coconut Cardamom Rice Pudding Recipe:
Yield:
4 servings
Difficulty:
Easy, but you do have to be attentive at the stove for about 45 minutes
Ingredients:
I've given some varying amounts at the bottom of the ingredient list. These ingredients are stirred in at the end once the pudding is done cooking. I suggest starting with the smaller amounts then adding more to your taste. I used the greater amount of cardamom.
1 cup water
Pinch table salt
½ cup medium or long grain white rice like jasmine
1 ¼ cup whole milk
1 ¼ cup full fat coconut milk
⅓ cup granulated sugar
¾ tsp vanilla extract
¼-⅓ cup chopped dried dates and / or dried apricots
¼-½ tsp ground cardamom
Topping ideas
Chopped dried or fresh dates, apricots, pistachios, edible flowers
Instructions:
Bring the water to a boil in medium, heavy-bottomed saucepan. Add the salt and rice, cover, reduce the heat to low and let simmer until the water is mostly absorbed. Give a stir every 3 or 4 minutes to prevent burning.
Add milk, coconut milk, and sugar. Increase heat to medium-high and bring back to a simmer, reducing heat as needed to maintain the mixture at a simmer not a full boil. Cook uncovered for about 15-20 minutes, stirring frequently with a rubber spatula or wooden spoon, until mixture starts to thicken. Reduce heat to low and continue to cook – stirring slowly and scraping the bottom of the pan as you stir to prevent sticking or burning – for about another 10 minutes. If you drag a finger across the back of the spoon or spatula, and the pudding stays in place leaving a clear spot on the spoon, the pudding should be done. (This is called nappe consistency.)
Remove from heat and stir in vanilla extract, dried fruit, and cardamom. Transfer to a bowl, and serve at room temperature or chilled. If chilling, press plastic wrap directly on surface of pudding and refrigerate.
