IN A NUTSHELL
This sweet rice pudding cooked with some of the typical spices of Eastern desserts is 100% vegan, refined sugar and gluten free, but more than that, it is the very proof that my heart and sweet tooth have suddenly travelled back to India, where I spent a while a few years ago <3. Woke up dreaming of being on the road again...it's been way too long since these tireless wings have flown that far ;)
Back to rice pudding... I was looking for a healthier version of Portuguese Christmas desserts. I must confess that I convened with Mrs. Alice who has been cooking in our family for ever since I can remember to find out all her little secrets to her way-too-delicious season’s sweets.
But since I simply love unusual flavours, many a time from distant cultures, I could not resist to experiment with some of the spices that make Indian desserts true foods of...well, hundreds of gods!
The result is so comforting - physically and emotionally - especially when served warm, that I have been eating this pudding even for breakfast these last few days. Will you also fall into this temptation?
If you do, please let us know how it turned out by leaving a comment below or post a picture of your sweet rice pudding on Instagram and tag #diospirorecipes. We’d love to see what you’ve cooked up!
Cuisine Type: Vegan, Vegetarian, Gluten Free, Refined Sugar Free
Prep Time: 5’ | Cooking Time: 12-14’ | Total Time: 20’
I suggest that you read the recipe once from top to bottom. That way, you’ll avoid surprises and missing ingredients or utensils while cooking ;) Have fun!
• 1 cup Short Grain Rice
• 2.5 cups Spring or Filtered Water
• 3 cups Coconut Milk
• 7 Tsp Coconut Sugar (or Raw Cane Sugar, or another Whole Natural Sweetener of your choice)
• 1 small piece Fresh Ginger
• 3 large shavings Lemon Peel
• 1 Tsp Vanilla Extract
• 20 Cardamom pods (or 1 Tsp ground Cardamom)
• 2 csp ground Turmeric
• dash ground Nutmeg
• 2 Tsp ground Cinnamon
• pinch Black Pepper
optional: Cinnamon stick to decorate
* optional: 1 cup strong brewed Earl Grey tea - the tea will make the rice pudding even more aromatic. If you’re using it, simply replace 1 cup water with 1 cup tea to boil the rice.
• 2 medium pots
• measuring cups
I always prefer to start cooking by separating all the ingredients and utensils that I will need, so as to have them handy while cooking.
If you’re cooking with Earl Grey tea, start out by boiling water and brewing the tea while you’re organizing the kitchen and the remaining ingredients.
• Place the rice, the water (or water+tea if you’ve chosen that option), 5 Tsp coconut sugar (or other sugar of your choice) and the lemon peel in a medium sized pot.
• Grate the ginger and add it to the rice and other ingredients.
• Bring to a boil over high heat, then cover and bring the heat to a minimum, allowing the rice to cook for 10-12 minutes (or until the rice is tender).
• In a separate pot, mix the coconut milk, remaining sugar, cinnamon, turmeric, black pepper, vanilla extract, cardamom and nutmeg.
• Warm up the mixture on medium heat and stir.
• When the rice is tender, uncover and add the spiced milk, stirring gently.
• Serve in a shallow serving dish and decorate with a cinnamon stick or in individual bowls. The pudding is best if served warm, but if that’s not possible, it is also really good when cold.
It can be kept in the fridge for up to 3 days. If you warm it up, add a little coconut milk and stir.
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