Almond Coconut Rice Pudding

Many times I had passed by Almond Extract in a store, and wondered where and why to use it? Then realized, it’s an extract what if I try to use it instead of vanilla extract and wow, it was a wonderful realization. Vanilla has been over rated and over used in everything. So almond is a refreshing change and for some reason makes things taste exotic.

And if you are a coconut lover like me, you will certainly prefer this version of rice pudding.

Most importantly Monoo made rice pudding today, and I have to give her a better recipe for the next time! right Monoo? 

Ingredients:

  • 3/4 cup rice, I use basmati
  • 1 tsp ghee (clarified butter)
  • 1 1/2 cup water
  • 2 cups whole milk. I have tried 2%/1%/nonfat etc. it just ruins the rice pudding, taste like rice+milk+sugar
  • 1 cup coconut milk
  • 1/3 cup brown sugar
  • 1/2 tsp almond extract
  • 1/4 cup almonds, frosted and chopped
  • few strands of saffron

Directions: 

  1. Soak rice for 5-10 minutes, drain and toast it with ghee in a pan
  2. Add milk and let it thicken on simmer for a while 
  3. Add coconut milk, sugar and almond extract and let it thicken again
  4. take it out in serving bowl(s) and sprinkle with almonds and saffron
  5. let it cool in a refrigerator for 30 minutes or more, serve cold.

 

4 comments

  1. Monali says:

    It definitely is a better version…

  2. Monali says:

    I also like it better with jasmine rice ….. Just my preference over basmati. Just like vanilla extract I feel basmati is overrated too

Questions, comments, complements?

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