India-Inspired Rice Pudding

I was planning on experimenting with some Indian Cuisine this weekend. I ran my plans by my roommate, to make sure she was up for Indian food for the weekend, and the only thing she asked was, "Will you make rice pudding?" To which I assured her it would be on the menu.

Neither of us are big on sugar or very creamy dishes, both of which are staples for a traditional rice pudding. A few years ago I experimented with making a rice pudding with an Indian flare, and we have been hooked ever since. This dish has a unique blending of flavors that combine most beautifully to form this great dessert.

India-Inspired Rice Pudding

Prep Time: 0 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes

Serves 6-8

Ingredients: 

• 2 cups water
• 1 cup medium-grain rice
• 1/4 tsp salt (I prefer pink Himalayan sea salt because the flavor is more subtle)
• 2 14 oz. cans light coconut milk (you can use full-fat for a creamier dessert if you like)
• 1 1/2 cup almond milk 
• 1/3 cup sugar or alternative granulated sweetener
• 1 1/2 tsp vanilla extract
• 1 tsp ground cardamom
• 1/4 cup chopped dates (optional)

Instructions:

1. Bring the water to a boil in a large, heavy-bottomed (preferably non-stick) saucepan. Stir in the rice and salt, cover, and simmer over low heat, stirring once or twice until the water is almost completely absorbed, 15 to 20 minutes. 
2. Pour in the coconut and almond milk along with the sugar and bring to a simmer over medium-high heat, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture begins to thicken, about 30 minutes. Reduce the heat to low and continue to cook for another 15 minutes, stirring every few minutes to prevent the rice from sticking to the bottom or scorching. 
3. When a spoon can stand up in the pudding, remove from heat and stir in the vanilla and cardamom. If you like a sweeter pudding, add the chopped dates. We prefer this pudding served warm. Store in a Tupperware container and add up to 1 cup of milk, 2 tablespoons at a time, if serving chilled or at room temperature to loosen up the pudding before serving.