Indian Rice Pudding {Vegan & Gluten-Free}
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Indian Rice Pudding is a great recipe to use leftover rice. This creamy dessert is vegan, gluten-free and refined sugar free.
Ingredients
  • 1- 1½ cups cooked rice (sushi, arborio, brown round rice) I used leftover sushi rice *
  • 1 cup almond milk I used ½ cup almond milk (because I didn't have enough) and ½ cup water
  • 1 15-oz can coconut milk (best to use full fat, but you can also use lite coconut milk)
  • 2 Tbsp agave syrup or maple syrup
  • ½ vanilla bean
  • ½ tsp saffron, lightly crushed
  • ¼ tsp cardamom, ground
  • ⅓ cup golden raisins or raisins will do
  • ¼ cup raw pistachios, crushed
  • a handful of almonds, sliced
  • a pinch of cinnamon
  • a pinch of nutmeg
Instructions
  1. In a saucepan, mix cooked rice and almond milk until it comes to a boil and then reduce heat to low and cook for 5 minutes until the mixture begins to thicken.
  2. Add coconut milk, scrapings of ½ of a vanilla bean, agave or maple syrup, crushed saffron and ground cardamom.
  3. Cook on low heat for 10-15 minutes until the mixture thickens again.
  4. Add raisins and half of the pistachios place into a glass bowl or into separate glass serving bowls and cover with plastic wrap so that it's touching the rice. Leave on the counter until it cools and serve either at room temperature, or put it into the refrigerator and serve chilled.
  5. When ready to serve, sprinkle with remaining pistachios, sliced almonds, cinnamon and/or nutmeg.
Recipe by Gold&Thyme at https://www.goldandthyme.com/indian-rice-pudding-vegan-gluten-free/