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Orange Flower Water, Cardamom, & Coconut Rice Pudding
- Serves
2 to 3
- Difficulty
Easy
Published 2015
A highly perfumed version of a classic pudding.
Ingredients
- Coconut oil, for oiling
- Scant
½ cup 80 g ½ c
Method
Use a little coconut oil to lightly oil a shallow ovenproof dish, about 8 in [20 cm] square. Combine the rice, sugar, and coconut milk in a large bowl. Add the water (you can put it in the can of coconut milk, rinsing out the last bits of coco
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I have not eaten rice pudding for years let alone cooked it. I decided the give it a go. I prepared the food and put the pudding in the oven. I kept on checking the rice wondering if the pudding would thicken up. Oh yes, this eventually happened.
I added orange flower water but couldn’t taste it. I added whole cardamoms but wanted a stronger flavour so added some of the seeds from the pods.
The verdict from the family was that it tasted a little different to rice pudding made from milk which they said they preferred. We thought it was a tad too sweet so I would probably add less sugar next time. My dad loved it.
The recipe is straightforward and a great vegan recipe.
Hi,
Thanks so much for this review. Great feedback
You’re welcome Kerstin. 😊