Cardamom and Coconut Milk Rice Pudding30—40 Min
The creamiest coconut milk rice pudding flavored with cardamom, lemon and honey and topped with fresh strawberries will take you back to that last vacation in Asia when you couldn't get enough of coconuts. Cardamom has a mildly warming, eucalyptus-like flavor and adds an exquisite, aromatic note to the rice pudding.
Ingredients 2 Portions
- 400 mlCoconut rice milk
- 1 pieceLemon peel
- 65 gRice pudding
- 100 gStrawberries, fresh
- 1 tbsp.Coconut flakes
- 1 tbsp.Honey
- 0.5 tsp.Cardamom, ground
Heat the coconut rice milk in a pan with the ground cardamom. Allow the lemon peel to infuse the milk for a few minutes then remove.
Stir the rice into the coconut milk and allow to simmer over a low heat for 30 minutes. Stir occasionally.
Remove the rice pudding from the heat and allow to cool for 15 minutes.
Remove the stalks from the strawberries, cut the strawberries into quarters and carefully fold into the rice pudding.
Fill bowls with the rice pudding, sprinkle with the coconut flakes, sweeten with honey and enjoy.