Thursday, March 7, 2013

Rice Pudding with Cardamom and Coconut Milk

Exasperation, frustration, vexation, you name it, that has been how I've been feeling about my inability to blog about food lately... I know, how hard is it to make a dish, photograph it and write about it? For me for the past few weeks, undoable.

This particular post has automatically posted three times (the amount of times I keep putting it off). I did make Rice Pudding with Cardamom and Coconut Milk about 6 weeks ago. It was so good I ate it before daylight, before I could photograph it. But I just haven't been able to do it again since. Life happens!

So, here it is. The recipe I used, my inspiration, and a picture of screaming oranges (and Kumquats, to be truthful).  Because that's my truth!

Rice Pudding with Cardamom and Coconut Milk (inspired by Sassy Radish)

1/2 cup arborio rice
2 cups almond milk
2 cups full fat coconut milk
2 teaspoons ground cardamom
1/2 teaspoon cinnamon
4 cloves
2 teaspoons sugar
1/2 teaspoon salt

Combine all ingredients and bring to boil and simmer for 50 minutes until creamy. Serve immediately.