Coconut Cardamom Rice Pudding

This Coconut Cardamom Rice Pudding is a delightful twist on the traditional rice pudding, combining creamy coconut milk with aromatic cardamom and a touch of vanilla. The result is a rich, comforting dessert that's both familiar and exotic, making it perfect for any occasion. It's naturally sweetened and gluten-free, appealing to a variety of dietary preferences.

Ingredients:

• 1 cup Arborio rice
• 4 cups coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/2 cup raisins or dried fruit (optional)
• Fresh mango or toasted coconut for garnish (optional)

Instructions:

1. In a medium saucepan, combine the Arborio rice, coconut milk, sugar, and salt. Bring to a gentle boil over medium heat.
2. Reduce the heat to low and simmer, stirring frequently, for about 25-30 minutes, or until the rice is tender and the mixture is creamy.
3. Stir in the ground cardamom and vanilla extract, and add raisins or dried fruit if using. Cook for an additional 5 minutes.
4. Remove from heat and let it cool slightly before serving.
5. Serve warm or chilled, garnished with fresh mango or toasted coconut if desired.