Quick Cardamom Rice Pudding

Quick Cardamom Rice Pudding

When I tried cardamon years ago I didn't care for it at all, until my daughter brought home some fresh ground cardamon from our local natural foods store (Lori's Natural Foods).  It was so good, I had to find more uses for it!  It complements the taste of coconut milk and vanilla (two other favorites) very nicely in the rice pudding.  Storing it in the fridge in small containers (as shown above) keeps it fresher for each serving, and easy to grab on the way out the door!

Quick Cardamon Rice Pudding

1- 13.5 oz can of coconut milk (Native Forest classic is my favorite)

1/3 cup maple syrup

1 tsp vanilla extract

3/4 tsp cardamom powder

5 cups cooked medium grain brown rice

Whisk together briskly all but the rice in a high sided pan.  Stir in the brown rice.  Bring to a low simmer stirring constantly.  Continue to stir and cook for 3-5 minutes until a creamy consistency.  Cool, cover and store for 5-6 days in a 35 degree F fridge, or  enjoy warm.

Yield: approximately 6 cups

Fresh cooked rice for this recipe:

1 1/2 heaping cups of dry medium grain brown rice

3 cups water

1/4 tsp whole salt

Mix all in a small pot.  Bring to a simmer.  Cover and reduce to low/very low heat.  Simmer 40 minutes and remove from the heat.  If there is still a bit of water in the bottom after 40 minutes, leave cover on for 15 minutes before measuring out 5 cups for the pudding.

Heaping: pouring the dry rice into the measuring cup so it mounds up but still stays in the cup.  (Visually, think mountain range, as apposed to a round hill shape, which is called a rounded cupful.)

Please note:  If it is too thick for your taste once it has cooled, stir in  (room temp) water half a teaspoon at a time until it reaches the desired creaminess.