Almond & Coconut Rice Pudding with Cardamom

Ingredients

• 1 cup arborio rice
• 1 can (13.5 oz) coconut milk
• 1 cup almond milk
• 4 pieces cardamom pods
• 1 third cup maple syrup
• 1 third cup toasted almonds
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1 third cup shredded coconut

Instructions

1. 1

   In a medium saucepan, combine 1 cup of arborio rice, 1 can of coconut milk, and 1 cup of almond milk. Stir well to combine.

2. 2

   Add 4 cardamom pods, a pinch of salt, and 1 teaspoon of ground cinnamon to the saucepan.

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.

4. 4

   Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 25-30 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.

5. 5

   After cooking, remove the saucepan from heat and discard the cardamom pods.

6. 6

   Stir in 1/3 cup of maple syrup and 1 teaspoon of vanilla extract. Mix until well combined.

7. 7

   Fold in 1/3 cup of toasted almonds and 1/3 cup of shredded coconut for added texture and flavor.

8. 8

   Let the rice pudding cool for about 10 minutes before serving. It can be served warm or chilled.

9. 9

   Garnish with additional toasted almonds and shredded coconut if desired before serving.