Desserts · Food · Free from Fridays · Seasonal and Festival Foods · Uncategorized

Free from Friday’s: Dairy Free Coconut, Rose and Cardamom Indian Rice Pudding

Dairy Free Coconut, Rose and Cardamom Indian Rice Pudding by Chinskitchen

Traditionally Indian Rice Pudding is made from milk, sugar, rice, saffron, cardamom and nuts sounds delicious doesn’t it? Well as a little girl growing up in Kenya I clearly remember my mum and gran making this rice pudding known as Doodh pak in Gujarati and serving it with hot chappati, honestly it is scrumptious. Doodh pak is usually made around special occasions or festivals and as it’s Valentine’s Day why not make this creamy, smooth, deliciously flavoured rice pudding for your better half? ย Or even better for the whole family as it’s kid friendly too. ย The added twist to the traditional recipe is that this one is dairy free, so if you have a dairy allergy or follow a vegan diet or just fancy a change then you will love this because it’s quick and easy yet no compromise on taste or texture, in fact I prefer the creamy texture of this rice pudding without adding any extras.

So go on, enjoy this simple yet effective pudding for your dessert today ๐Ÿ™‚

Dairy Free Coconut, Rose and Cardamom Indian Rice Pudding

Preparation time:10 minutes + 30 minutes to soak rice
Cooking time: 20-25 minutes
Serves: 4


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Ingredients:

1/2 Cup Basmati rice
600 ml water
1 x 400ml tin of coconut milk
1/4 Tsp ground cardamom
2 Pinches Saffron
1.5 Tbsp granulated sugar
1/2 Tsp natural rose extract

To serve/decorate:
30ml Tbsp Rose syrup
Dried rose petals

Method:

1. Wash rice thoroughly and soak in cold water for 30 minutes.
2. In a pan add washed rice and water.Bring to boil and cook the rice for 15 minutes, you want to partly cook the rice so it should be slightly firm.
3. Drain the rice in a sieve and run under cold water, leave aside.
4. In a separate pan, add the coconut milk,saffron and cardamom. On medium heat bring the mixture to a boil (approx 5 minutes) stirring frequently.
5. Add the rice and sugar, stir and boil for 4-5 minutes until the mixture starts to thicken slightly. If it is too thick you can add some water or more coconut milk.
6. Stir in the rose extract and your pudding is ready.
7. To serve, use a sundae glass or tumbler, pour a tsp of rose syrup in every glass, scoop rice pudding into the glass, pour another tsp of rose syrup followed by more rice pudding. Sprinkle dried rose petals and your pudding is ready to be served.

This decadent rice pudding can be served warm or cold. If you like, you can sprinkle some chopped nuts such as pistachio and almonds over the top.

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6 thoughts on “Free from Friday’s: Dairy Free Coconut, Rose and Cardamom Indian Rice Pudding

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