Delectable Kenyan Coconut Rice Pudding (Gluten-Free)

Allergens

None (optionally include nuts)

Ingredients

• 1 cup basmati rice
• 4 cups coconut milk
• 2 cups water
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup raisins (optional)
• 1/4 cup chopped almonds (optional)
• A pinch of salt
• Vanilla ice cream or whipped cream for serving (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. In a large saucepan, combine the rinsed basmati rice, coconut milk, water, sugar, cardamom, cinnamon, nutmeg, and a pinch of salt. Stir gently to mix the ingredients.
3. Bring the mixture to a boil over medium heat. Once it reaches a boil, lower the heat to low, cover, and let it simmer for 15 minutes or until the rice has absorbed most of the liquid and is tender.
4. Remove the saucepan from the heat and let the rice pudding cool slightly, stirring occasionally to prevent sticking. If using, fold in the raisins and chopped almonds.
5. Chill the pudding in the refrigerator for at least 2 hours or until it's completely cold and set.
6. Serve the chilled rice pudding with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Chef’s Insight

The key to perfect rice pudding is to let the rice absorb the liquid while maintaining its texture, so don't rush the simmering process.

Notes

This recipe is gluten-free and can be easily adapted for vegan diets by using coconut cream and almond milk.