Wednesday, August 30, 2006

Coconut-Cardamom Rice Pudding

I had a request from a reader to include vegan recipes in this blog. My favorite vegan cookbook, Vegan Planet, had this recipe for Coconut-Cardamom Rice Pudding. It is a rich, creamy, sweet recipe that paired nicely with the Indian dinner I made that evening.

I am a little torn on copyright issues, so I am choosing not to post the recipe in the blog. Since a recipe is a self-contained item, the way I read copyright law means I can't put an entire recipe in. This cookbook is one worth buying - the recipes have never failed me, and the food is accessible enough for people who aren't strict vegans.

I can say that this is a different technic for rice pudding than I have used before, and was much easier. In the past I have made rice pudding in a similar method to making risotto, where the rice is coated with a fat (oil or butter) and then the milk is slowly added until the rice absorbs it, and necessitates constant stirring over a hot stove for at least 30 minutes. This recipe started with cooked rice that was then simmered with the coconut milk and sweetener, and produced a similar texture tot he more difficult method.

I am going to go back on my hunt for the perfect vegan brownie, so if you have a recipe you like to use, please e-mail me!

Categories: Coconut, Rice, Vegan

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