This version of rice pudding uses coconut milk instead of cow's milk, making it a lactose-free dessert with an unmistakable tropical scent. Cardamom, the star spice of Indian and Arabic cuisine, transforms this classic dessert into something truly exotic and sophisticated.
Mediterranean
Rice with coconut and cardamom milk
Rice with coconut and cardamom milk in oriental style. Aromatic, creamy and lactose-free vegan dessert, perfect cold or warm.
- Spain
- Dessert
- Light
- easy
10 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 4 g
- Fiber 1.5 g
- Carbohydrates 42 g
- Fat 11 g
- Sodium 50 mg
Story behind the dish
Preparation
Rice with coconut and cardamom milk is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (10 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of round rice.
- Have ready: 400 ml of coconut milk.
- Have ready: 600 ml of water.
- Have ready: 60 g of palm or panela sugar.
- Have ready: 4-5 crushed cardamom pods.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the rice in the water with the cardamom pods and vanilla…
Cook the rice in the water with the cardamom pods and vanilla for 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add coconut milk and sugar; stir well
Add coconut milk and sugar; stir well. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Cook over low heat for 30 minutes, stirring frequently.
Cook over low heat for 30 minutes, stirring frequently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The rice should be creamy but with defined grains
The rice should be creamy but with defined grains. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the cardamom pods and vanilla
Remove the cardamom pods and vanilla. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve warm or cold with mango and toasted coconut
Serve warm or cold with mango and toasted coconut. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Use quality short grain or brown rice; The type of rice marks the absorption and the end point.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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