10 Minute Rice Pudding (Gluten Free, Dairy Free)

Growing up in the Midwest, puddings were one of my favorite desserts.  I preferred them warm, straight off the stove top (Yes, real pudding is other worldly and is actually made in a saucepan & not from a box.)

Rice pudding is so comforting and is one of those desserts that transports me back to childhood.  This pud also has roots in other cultures like Mexican and Indian, and actually my current favorite way to make this creamy, oozy pud is with hints of India like cardamom, pistachio and rose.

I do use good old jasmine rice for my pudding since it cooks so quickly and I love the slightly floral note.  This pudding can be made in 10 minutes since the jasmine rice takes roughly 8 minutes to cook perfectly once it's slowly blipping away.

Pistachio butter is the secret ingredient here.  I use a beautiful, almost pastry cream like emerald Italian pistachio butter.  I know, mixing cultures but nothing better than a fusion rice pudding.  A tablespoon will do you.  It adds even more velvety texture and the most luxurious flavor.

AFTER A COUPLE OF MINUTES SIMMERING, THE RICE BEGUNS TO PLUMP & ABSORB THAT COCONUT MILK

Once you try pistachio butter, you'll want it over & over again.  Fabulous on toast, used in mini parfaits as one of the layers and the OG of nut butter sandwiches with some apricot jam.  Wow!

ALL COOKED & READU TO SERVE

I hope you'll give this rice pudding a try & let me know if you change it up to a version all your own.  Tag & share with us.

10 Minute Rice Pudding (Gluten Free & Dairy Free)
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1 14 ounce can full fat coconut milk (use cream or half & half if you're not a fan of coconut milk)
1/3 cup jasmine rice
1 tablespoon honey
1 tablespoon pistachio butter
1 teaspoon vanilla (I like to use vanilla paste)
3-4 cardamom pods, crushed & seeds removed (or 1/8 teaspoon ground cardamom)
Small pinch sea salt


For garnish
1 tablespoons chopped, toasted cashews or pistachios
1 tablespoon dried rose petals (culinary grade)


Add rice and coconut milk with a small pinch of salt to a medium saucepan.  Add in the cardamom seeds or ground cardamom and bring to a simmer over low heat.  
Cover and simmer on lowest heat for 8-10 minutes, stirring occasionally to ensure rice doesn't stick to the bottom of the pan.
Remove lid and remove from heat.
Stir in honey, pistachio butter and vanilla.


I love to serve warm with a sprinkling of gorgeous pink dried rose petals (available on my SHOP page) and some crunchy chopped toasted pistachios.


This is also great served room temp or even cold out of the fridge.