Name: Coconut Rice Pudding
Ingredients: 1 cup Cooked rice (jasmine or basmati); 1/2 cup Coconut milk; 1 cup Almond milk; 2 Cardamoms (crushed); 1 tbsp Maple syrup; 10 Pistachio kernels (coarsely chopped); 2 Serves seasonal fruit

My mother loved lightly sweetened rice pudding anytime of the day. I have tried to replicate how she used to make it and it was absolutely delicious.

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Gluten free, spiced with cardamom, rice pudding is a perfect way to use any leftover cooked rice to make a creamy nutty breakfast that is a game changer!!! Delicious warm or chilled.

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Coconut Rice Pudding

Servings Servings

Ingredients

1 cup Cooked rice jasmine or basmati
1/2 cup Coconut milk
1 cup Almond milk
2 Cardamoms crushed
1 tbsp Maple syrup
10 Pistachio kernels coarsely chopped
2 Serves seasonal fruit

Instructions

Put all ingredients except pistachio in a saucepan and bring to a boil.
Simmer for 5 minutes until the rice pudding thickens.
Divide the pudding into two. Sprinkle chopped pistachio.
Serve warm or chilled with seasonal fruit such as berries, banana, kiwi fruit etc
Serve right away or store in the freezer.