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Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe
Store airtight in the fridge for 3 days.
Servings 4
Calories 293 kcal
Ingredients
- 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)
Instructions
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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.
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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.
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Scoop into individual bowls, top with the fruit topping, and serve.
Nutrition Facts
Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe
Amount Per Serving (1 serving)
Calories 293
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 304mg13%
Potassium 36mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 435IU9%
Calcium 23mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.