Rice Pudding lovers, huddle around! Have we got the recipe for you- this Cinnamon and Cardamom Rice Pudding Recipe is actually (wait for it)... healthy, gluten free AND dairy free! Say whaaat? Yup you read that correctly! We have put a Spicewalla twist on this classic, comforting dish. We made it with creamy, rich coconut milk, warm flavors of cinnamon and cardamom, and just a dash of honey- topped with our favorite dried fruits and nuts- allowing your persistent sweet tooth to get it's fix without any sacrifice of flavour!
Cinnamon and Cardamom Rice Pudding
Yield: 3-4 servings
Time: 25 mins
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
1. In a small saucepot, combine rice, coconut milk, and water.
2. 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.
3. Once the rice is cooked, turn off the heat and stir in honey, Spicewalla Cardamom Powder, Spicewalla Cinnamon Powder, and coconut cream.
4. Garnish with dates, figs and pumpkin seeds. Dig in!