Warm Coconut Rice Pudding

Way. Too. Sweet. Next time, I will reduce amount of sugar, and I'm sure it'll be perfect.

This was super tasty. I made it as is. Unfortunately I just found out I have high cholesterol so this is off the list. But I loved the flavors so much I used the concept with oatmeal. I made the oatmeal with 1/2 water and 1/2 light coconut milk. Then added the same spices and raisins. All the wonderful flavors of the original recipe without the cholesterol.

This was really good. In the first few bites the cardamom was a bit overwhelming I agree but I got used to it and then quite enjoyed it. Next time I'll try just a bit less. It's thick and creamy and definitely indulgent. I bet it would be good with jasmine rice as well.

This was good and easy to make. I made it more of an Asian dish by using sticky rice (sweet rice) to give it more of a glutenous texture. The cardamon is too strong, would reduce to 1/8 tsp. I used full fat coconut milk and water instead of 2% milk. You can sprinkle toasted sesame seeds or peanuts on top. Just make the sauce in one pot, start with egg yolks and milk, mix well then add the rest, bring it to a gentle boil and stir constantly.

I made this last week but didn't have pistachios. It was awesome anyway. It feels very decadent and I would definitely serve it to guests at a dinner party.

This pudding is delicious! Since I did not have pistachios on hand, I added a little bit more coconut instead. Also, I had the boil-in-a-bag rice that takes 10 minutes to cook. It gave me over a cup of rice but I folded it all in anyways. The caradom and cinnamon really added to the flavor - they reminded me of my favorite dessert at an Afghan restaurant in town. The great part about this recipe was that it delivered a comfort food dessert with items that I had in the pantry! If you do too, make this recipe.