Gluten-Free Ethiopian Berbere Spiced Rice Pudding with Cardamom Cream

Allergens

Milk (Dairy) - Tree Nuts (Almond, Cashew)

Ingredients

• 1 cup Arborio rice, rinsed and drained
• 3 cups almond milk
• 1/2 cup sugar
• 1 teaspoon Ethiopian Berbere spice mix
• 1/4 teaspoon cardamom
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup raisins
• For the Cardamom Cream:
• 1/2 cup heavy cream
• 1/2 teaspoon ground cardamom
• 1 tablespoon powdered sugar

Instructions

1. In a medium saucepan, combine Arborio rice, almond milk, and 1/4 cup of sugar. Stir well to dissolve the sugar.
2. Add the Ethiopian Berbere spice mix, cardamom, salt, and vanilla extract to the saucepan. Mix thoroughly.
3. Cook the mixture over medium heat for 20 25 minutes, stirring frequently to prevent sticking. The rice should be cooked through and creamy in texture.
4. In a separate bowl, whisk together the heavy cream, ground cardamom, and powdered sugar until soft peaks form.
5. Once the rice pudding is cooked, remove from heat and let it cool for a few minutes. Stir in the raisins.
6. To serve, spoon the Berbere spiced rice pudding into individual bowls and top with a generous dollop of cardamom cream. Enjoy!

Chef’s Insight

To enhance the aroma and flavor, use Ethiopian Berbere spice mix and freshly ground cardamom.

Notes

Use Arborio rice for a creamy, non-sticky texture. - Adjust the sugar according to personal preference.