Recipes

Vegan Cardamom & Saffron Rice Pudding

Rice pudding is the ultimate comfort food, especially during cold, New England Winters. These vegan rice pudding recipes were a main-stay of my time in St Andrews, Scotland. This stick-to-your-ribs, spiced-up version adds cardamom and saffron for color, warmth, and a unique flavor dimension. All natural, plant-based ingredients make this a guilt-free dessert (or breakfast?) option!

Ingredients

  • 1 1/4 cup coconut milk
  • 85g pudding rice (can substitute with arborio, paella, or Japanese rice!)
  • Dash of Vanilla extract
  • pinch of salt
  • 3 sprigs of saffron
  • The crushed seeds of 2 cardamom pods (if using pre-ground cardamom, 1/8 tsp should work)
  • 2-3 tablespoons raw sugar, agave, or stevia
  • Optional toppings as seen above: toasted coconut, chopped dates, chia, date syrup, raisins

Method:

Combine coconut milk, salt, vanilla, sugar, and spices in a small saucepan over medium heat. Bring to a boil, then add the pudding rice.

Reduce to a simmer, and let cook until the rice has absorbed most of the liquid and has a creamy, risotto-like texture. If grains are still crunchy after 10-12 minutes, add a couple of tablespoons of coconut milk and continue to simmer until desired texture is achieved.

Once the rice has absorbed nearly all the milk and has cooked through, transfer to a bowl and allow to cool for 2-3 minutes. During this time, any remaining liquid will be absorbed, and the rice will take on a more pudding-like consistency.

Add toppings like raisins, chia seeds, desiccated coconut, or dates.

 

 

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