Creamy Rice Pudding with Coconut and Cardamom

This delightful creamy rice pudding balances traditional flavors with a creative twist. Infused with coconut milk and aromatic cardamom, it offers a luscious texture and a warm, comforting sweetness. Perfect for dessert lovers, this dish is simple to prepare and sure to impress. It is also gluten-free and can be made dairy-free by using plant-based milk.

Ingredients:

• 1 cup arborio rice
• 4 cups whole milk (or coconut milk for dairy-free)
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 cup shredded coconut
• 1/4 cup raisins (optional)
• Cinnamon for garnish
• Chopped pistachios for garnish (optional)

Instructions:

1. In a medium saucepan, combine the arborio rice, 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 has thickened to a creamy consistency.
3. Stir in the vanilla extract, ground cardamom, shredded coconut, and raisins if using. Cook for an additional 5 minutes.
4. Remove from heat and let the pudding cool slightly. It will continue to thicken as it cools.
5. Serve warm or chilled, garnished with a sprinkle of cinnamon and chopped pistachios if desired.