Gluten-Free Ethiopian Berbere Spiced Rice Pudding with Cardamom Cream
Discover a delectable gluten-free fusion dessert that combines traditional Ethiopian spices with the creaminess of rice pudding, all topped off with a luxurious cardamom cream. This sensory masterpiece is sure to impress your guests and elevate your culinary experience.
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
- In a medium saucepan, combine Arborio rice, almond milk, and 1/4 cup of sugar. Stir well to dissolve the sugar.
- Add the Ethiopian Berbere spice mix, cardamom, salt, and vanilla extract to the saucepan. Mix thoroughly.
- 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.
- In a separate bowl, whisk together the heavy cream, ground cardamom, and powdered sugar until soft peaks form.
- Once the rice pudding is cooked, remove from heat and let it cool for a few minutes. Stir in the raisins.
- 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.