This rice pudding is rich and creamy. It actually gets better as it sits in the fridge so it makes a great leftover. Recipe makes about 3 cups.
1/2 cup uncooked white rice, washed and drained (I use basmati)
2 cups milk
2 cups coconut milk
3 tablespoons sugar*
seeds from 12 green cardamon pods, cardamon pods cracked open and seeds extracted*
1 pack of Sunshine Snacks Fruit and Almonds (100g/3.5oz)*
1/4 teaspoon almond extract
*Note on the ingredients: This amount of sugar only adds a slight hint of sweetness to the rice pudding. You may want to add more if you are looking to satisfy a sweet tooth. Cardamon can be found in grocery stores that carry Indian/East Asian ingredients. It is an optional ingredient, and if you cant find any, feel free to try other spices like cinnamon, cloves, orange peel, etc. The following picture is pack of Fruit Snacks and Almonds that can usually be found in any grocery store on the island (it is the same company that sells those little packs of peanuts).
Lastly, this recipe can be made with all non-perishable items (powder milk, canned/powered coconut milk).
In a saucepan on low heat, add rice, milk, coconut milk, sugar, cardamon seeds and bring to a boil (this will take about 15-20 minutes). Stir every now and again so the milk won’t burn and you won’t get that skin on it.
Once it reaches a boil, turn the burner down to the lowest heat setting (where only the small, inner gas ring is used), let it simmer gently until the milk is thick and the rice is plumped and cooked (this will take another 15-20 minutes). Stir every now and again. Turn the heat off once it is at the desired consistency (be aware that the pudding will continue to thicken after you take it off the heat). Stir in the package of fruit and almonds and almond extract.
Serve warm or cold. Enjoy!