Use leftover cooked rice or make a pot specifically for this creamy-dreamy gluten free rice pudding by Harriet Trezevant. Either way, you can serve it cold with its fruity topping or warm with chopped toasted almonds and Greek yogurt.
Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe
- 2-1/2 cups cooked short grain white or brown rice
- 1 (13.5-ounce) can coconut milk
- 1/2 cup heavy cream
- 1/2 cup water
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/3 cup sugar
- 1 vanilla bean pod, halved lengthwise, with seeds
- 1 recipe Pineapple-Kiwi Topping (below)
In a large saucepan over medium-high heat, stir together all of the ingredients except the Pineapple-Kiwi Topping, scraping the vanilla bean seeds into the pot. Add the scraped pod, bring to a simmer, reduce the heat to low and gently simmer, stirring occasionally, until the mixture is the consistency of creamy risotto and the rice is soft, 30 to 45 minutes.
Transfer to a heatproof bowl. Remove and discard the vanilla bean pod. Let the pudding cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate for 1 hour.
Scoop into individual bowls, top with the fruit topping, and serve.
MAKES 2 CUPS (4 servings) Serve this tropical topping by Cindy F. McIntosh with rice pudding or over yogurt or ice cream.
- 1 cup peeled and diced fresh pineapple
- 3 kiwifruits, peeled and diced
- 1/4 cup mango juice
Combine all of the ingredients in a medium bowl and toss to coat the fruit in the juice.
Photography Christine Han