Creamy Cardamom Rice Pudding
This Creamy and aromatic Rice pudding takes me back to my childhood. This is a Vegan version closer to the famous India Kheer.
Optional to decorate:
- Slices of clementine or mandarine peeling
Place all the ingredients but the raisins in a medium-sized pot on medium-low heat.
Let it simmer for about 30 minutes.
Peel the clementine carefully, saving peeling to decorate (if you wish to). Add the raisins and the clementine juice.
Let it cook for additional 10 minutes and remove it from heat.
Serve in small cups and let them cool.
Add the coconut flakes and decorate with the clementine peelings.
You can also have this dessert warm but watch out; the raisins might be extra hot.
It is also delicious having it cold, just the cups in the fridge for about 2 hours before consuming it.
Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
France - Sweet - Sauternes or Cadillac (Semillon and Sauvignon Blanc)
France - Sweet - Alsace, Selection of Grains Nobles (Riesling or Gewurztraminer)
Germany - Sweet - Auslese (Riesling)
Hungary - Sweet - Tokaji Aszú 3 or 5 Puttonyos (Furmint, Hárslevelü and others)
Calories: 163kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 3gSodium: 18mgPotassium: 209mgFiber: 3gSugar: 4gVitamin A: 2IUVitamin C: 7mgCalcium: 37mgIron: 1mg