Creamy Rice Pudding with Coconut and Cardamom

This creamy rice pudding combines traditional flavors with a hint of creativity. The rich sweetness of milk and sugar melds beautifully with the aromatic essence of coconut and the warm spices of cardamom. It's a comforting dessert that's both nostalgic and refreshing, perfect for any occasion.

Ingredients:

• 1 cup arborio rice
• 4 cups whole milk
• 1 cup coconut milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup raisins (optional)
• Chopped pistachios or almonds for garnish

Instructions:

1. In a large saucepan, combine the arborio rice, whole milk, coconut milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring frequently.
2. Once boiling, reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes, or until the rice is tender and the mixture has thickened.
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 thicken further as it cools.
5. Serve warm or chilled, garnished with chopped pistachios or almonds.