Cardamom Coconut Rice Pudding

• 2 cups cooked brown rice (soft and well cooked; leftover is ideal)
• 1 can (13.5 oz) full-fat coconut milk (shaken well, not cream of coconut)
• 1/2 cup unsweetened almond milk (plus more to loosen)
• 2 tbsp maple syrup
• 1/2 tsp ground cardamom
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup golden raisins
• 1/4 cup, chopped pistachios (unsalted)

Instructions

1. Combine the rice, coconut milk, almond milk, maple syrup, and salt in a medium saucepan over medium heat.
2. Bring the mixture to a gentle simmer, stirring, then lower the heat so it bubbles quietly.
3. Cook uncovered for 15 minutes, stirring every few minutes and more often toward the end, until the pudding starts to thicken.
4. Stir in the cardamom, vanilla, and raisins and cook 5 to 8 minutes more, pressing a few spoonfuls of rice against the side of the pot to release their starch, until thick and creamy.
5. Taste and add another teaspoon of maple syrup if you like it sweeter. Leave it slightly looser than you want, since it thickens as it cools.
6. Serve warm or chilled in small bowls, topped with the pistachios.

Tips

• Rice takes up more arsenic than most grains. If you eat it often, cook it with the parboil-and-absorb method, choose basmati when you can, and vary your grains. Our arsenic-in-rice article explains how.
• The pudding firms up in the fridge. Stir in a splash of almond milk, or warm it gently, to loosen before serving. It keeps in a covered container for 4 days.
• White basmati or jasmine rice works too and cooks down faster. For a dairy version, replace the almond milk with whole milk.
• Coconut milk can separate in the can, so shake it or whisk it smooth before measuring. Ground cinnamon and a pinch of ginger make a good swap for the cardamom.

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