Coconut Cardamom Rice Pudding

adapted from Monica Bhide’s Modern Spice

by Julie Christensen

serves 4

½ to 1 scant teaspoon green cardamom seeds (about 10 or 20 pods), or ¼ to ½ teaspoon preground cardamom powder

3 cups whole milk

2 to 3 tablespoons sugar or 3 tablespoons sweetened condensed milk

¼ cup basmati rice, rinsed and drained

Pinch of salt

¼ to ½ cup coconut milk, to taste

Lime zest, to taste

Toasted almonds or pistachios, chopped, to taste

If you’re using whole cardamom pods, crack them open by gently pushing down on them with the side of a knife. Remove the seeds and grind them fairly fine in a spice grinder or mortar and pestle. (Note that 1 teaspoon of seeds will make for a pretty strongly cardamom-flavored dessert. If you're not sure how much you love this intensely floral spice, try starting with ½ teaspoon seeds and add if you need to.)

In a saucepan, bring the milk and 2 tablespoons of the sugar (or the condensed milk, if using) to a boil over medium heat, stirring to prevent scorching at the bottom.

Add the rice, cardamom, and salt. Stir, and turn the heat down to medium low. Cook it at a bare simmer, meaning with tiny or occasional bubbles, until so much of the milk has reduced or been absorbed that it looks in the end like creamy rice smothered in just a little too much sauce. This should take about 45 minutes, stirring occasionally. Taste, and add more sugar if it's not sweet enough for your taste.

Remove the pot from the heat, let cool to room temperature, stirring it a little bit while it cools. Once cool, transfer to a bowl, press a sheet of plastic wrap directly onto the pudding, and chill in the fridge.

When it’s time to serve, loosen the pudding back up by stirring in ¼ cup coconut milk until well combined. I actually like it even looser and more “coconutty,” so I use ½ cup. I think it’s more refreshing this way. Top with a little grated lime zest, some chopped nuts, and serve.

Can be served alone or with mango or other fruit.