Coconut Rice Pudding with Ginger Blueberries
Creamy rice pudding infused with coconut milk, tahini, cardamom, and cinnamon, topped with a blueberry compote featuring a hint of ginger. This delightful treat is impossible not to love.
Ingredients
Rice Pudding
- 1 cup jasmin rice or white or brown rice
- 4 cups coconut milk full fat
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp ground cardamom
- a pinch of salt
- 1 tbsp tahini
Stewed Blueberries
- 1 cup blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp lemon juice
- ½ tsp freshly grated ginger
- ½ tsp ground cinnamon
For Serving
- chopped pistachios
Instructions
- In a large saucepan over medium-high heat, bring the rice, sugar, a pinch of salt and 750 ml (3 1/4 cups) coconut milk to a boil. Lower heat to a slow simmer and stir occasionally until the coconut milk has absorbed, about 20 minutes.Then stir in the vanilla extract, cinnamon and cardamom.
- Add the rest of the coconut milk and cook until the pudding has thicken, the rice is cooked through and the milk is absorbed in the rice, about 20 minutes more.
- In the meantime, make the stewed blueberries. Combine the blueberries, sugar, ginger and lemon juice in a saucepan over medium heat. Bring to a simmer and cook until the blueberries just start to boil, about 5 minutes. Remove from heat and set aside.
- Once all coconut milk is absorbed and there is no longer any liquid in the saucepan, stir in the tahini.
- Spoon the rice pudding into 4 bowls. Serve with stewed blueberries and sprinkle with pistachios. Enjoy!
Nutrition
Calories: 685kcalCarbohydrates: 56gProtein: 9gFat: 51gSaturated Fat: 43gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 34mgPotassium: 604mgFiber: 2gSugar: 10gVitamin A: 24IUVitamin C: 7mgCalcium: 67mgIron: 8mg
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