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Rose Rice Pudding, a mouthwater blend of rose, cardamom, cinnamon, honey and coconut milk that warms the body from the inside out. This deliciously floral pudding can be served hot or cold, but is best to eat when you need a little warmth or comfort in your day. Ingredients and directions below or screenshot the last slide for the full recipe 🥀💞

INGREDIENTS

2 cans coconut milk
1 cinnamon stick
2 clove buds
8 cardamom seeds 
1.5 cups leftover rice
2 tbsp rose water
1-2 tbsp sugar of choice (to taste)
1 tsp cinnamon powder
1/2 tsp vanilla extract 
1/2 tsp salt (to taste)
2 tbsp rose powder (we use Anima Mundi)
Chopped pistachios (optional)

DIRECTIONS

  1. Add your cinnamon stick, clove buds, and cardamom seeds to the 2 cans of coconut milk and bring to a simmer on medium heat in a pot.
  2. Once it almost comes to a boil, lower the heat and simmer gently on low heat for about 15-20 minutes to deeply infuse the spices into the milk.
  3. Once infused, strain the spices and add the coconut milk back into the pot. Bring back up to a simmer and add your rice.
  4. As the rice and coconut milk cooks on medium heat, add the rose water, cinnamon powder, vanilla extract, sugar and salt. Allow everything to cook and soften, stirring frequently until you get a pudding-like texture, for about 20 minutes.
  5. Once it’s almost done cooking, add the rose powder and stir, allowing the flavors to infuse for about 5 more minutes.
  6. Remove from heat and serve hot, or chill and serve cold. Garnish with sifted rose and cinnamon powder on top for color, sea salt flakes, and chopped pistachios for texture.

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