1 cup basmati rice
1 can coconut milk
1.5 cups water
2 Tbs honey
½ tsp Spicewalla Green Cardamom Powder
1 tsp Spicewalla Cinnamon Powder
¼ cup coconut cream
Dried apricots, chopped, for garnish
Dates, chopped, for garnish
Pumpkin seeds, for garnish
- In a small saucepot, combine rice, coconut milk, and water.
- Bring to a simmer over medium heat then turn heat down to low. Stirring frequently, cook until the rice has softened, about 15 minutes adding more water if needed.
- Once the rice is cooked, turn off the heat and stir in honey, Spicewalla Cardamom Powder, Spicewalla Cinnamon Powder, and coconut cream.
- Garnish with dates, figs and pumpkin seeds. Dig in!