I thought now would be the perfect time to share a delicious dessert with you. At times we all desire something sweet, but without the crash that comes along with candy or processed goods. I was thinking about my travels to India over the weekend and one thing I never ate there was kheer, or rice pudding. As much as I eyed it, I never ate it because it was dairy-based. As you know, dairy is a Beauty Detox no-no! :)
So I decided to make my own recipe using coconut milk instead of cow’s milk. One of the key ingredients in this recipe is cardamom, which is known as ilāyacī in Hindi. This delightful spice has a sweet initial taste and a pungent aftertaste.
Research has also shown that cardamom contains limonene, which boosts antioxidant activity. In Ayurvedic terms, cardamom kindles the agni, or digestive fire. Taken after a meal, cardamom improves digestion, which makes this a fabulous dessert.
Doesn’t this look tasty?…Learn how to create it below!
- 4 cups unsweetened coconut milk
- 3 Tbs. brown rice, soaked overnight and rinsed well
- 5 cardamom pods or 1⁄2 teaspoon ground cardamom
- Coconut nectar or stevia to taste
- Bring the coconut milk to a boil in a medium saucepan over medium heat, and then immediately reduce the heat to medium-low. Add the rice and the cardamom, and cook for 1 hour and 15 minutes, stirring occasionally to keep the coconut milk from sticking to the bottom. The liquid will reduce by more than half.
- Remove the rice pudding from the heat. If you used cardamom pods, remove them with a slotted spoon. It’s like fishing for cardamom pearls! Next, stir in the stevia.
- Allow the rice pudding to cool for 15 minutes, and then transfer it to a serving bowl, cover, and chill it in the refrigerator for at least 4 hours before serving.
Let me know how you enjoy this recipe!