Different from the Southern U.S. version, this rice pudding recipe reminds me of the kind you might find at an Indian buffet or a Middle Eastern restaurant. It’s aromatic, creamy, and gently sweetened. Perfect for a dessert when you’re looking for something light and gentle on the tummy. It is an easy recipe to make but you need to set aside the cooking time to be present with the pot to prevent a “skin” from forming and so it doesn’t boil over and/or burn. Other than that, this is a thrifty and simple dessert. Enjoy warm, or, best to me, chilled for an hour or two. If you are reheating, add a little more non-dairy milk because it will thicken in the fridge. Ingredient note: You can find rose water in the Middle Eastern section of a grocery store or by the maple and brown rice syrup.
4cups plain, unsweetened non-dairy milk (I used oat milk) 13 ½ ounces full-fat coconut milk ⅓ cup unsalted, raw cashews, soaked for 30 minutes and drained ½ cup brown sugar or vegan sweetener of choice 1½ teaspoons ground cardamom ½ cup uncooked white basmati rice, rinsed 2 teaspoons rose water 1 teaspoon pure vanilla extract Pinch of salt 4 tablespoons toasted pistachios, roughly chopped
Combine the non-dairy milk, coconut milk, cashews, brown sugar and cardamom in a blender and blend until smooth. Pour into a large pot and heat over medium-high heat until it begins to boil, stirring often. Add the rice, lower the heat to simmer, and cook, stirring often for about 30 minutes or until the rice is tender. Turn off the heat and add the rose water, vanilla and pinch of salt. Sprinkle toasted pistachios over the top when serving.
Easy, Dessert, Rice, Sweet
HERE ARE A FEW MORE WAYS TO CONNECT WITH VEGAN STREET
veganstreet.com is one of the INTERNET'S first vegan websites. We have been creating community-building vegan content to the world since 1998.