rice pudding Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg rice pudding Archives | GFF Magazine https://gffmag.com 32 32 Coconut-Cardamom Rice Pudding with Pineapple-Kiwi Topping Recipe https://gffmag.com/coconut-cardamom-gluten-free-rice-pudding-with-pineapple-kiwi-topping-recipe/ https://gffmag.com/coconut-cardamom-gluten-free-rice-pudding-with-pineapple-kiwi-topping-recipe/#respond Wed, 01 Jul 2020 20:35:44 +0000 https://gffmag.com/?p=221493 Read More]]> Use leftover cooked rice or make a pot specifically for this creamy-dreamy gluten free rice pudding by Harriet Trezevant. Either way, you can serve it cold with its fruity topping or warm with chopped toasted almonds and Greek yogurt.

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Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe

Store airtight in the fridge for 3 days.
Servings 4
Calories 293kcal
Author Harriet Trezevant

Ingredients

  • 2-1/2 cups cooked short grain white or brown rice
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/3 cup sugar
  • 1 vanilla bean pod, halved lengthwise, with seeds
  • 1 recipe Pineapple-Kiwi Topping (below)

Instructions

  • In a large saucepan over medium-high heat, stir together all of the ingredients except the Pineapple-Kiwi Topping, scraping the vanilla bean seeds into the pot. Add the scraped pod, bring to a simmer, reduce the heat to low and gently simmer, stirring occasionally, until the mixture is the consistency of creamy risotto and the rice is soft, 30 to 45 minutes.
  • Transfer to a heatproof bowl. Remove and discard the vanilla bean pod. Let the pudding cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate for 1 hour.
  • Scoop into individual bowls, top with the fruit topping, and serve.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 36mg | Fiber: 1g | Sugar: 17g | Vitamin A: 435IU | Calcium: 23mg | Iron: 0.1mg
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Pineapple-Kiwi Topping

MAKES 2 CUPS (4 servings) Serve this tropical topping by Cindy F. McIntosh with rice pudding or over yogurt or ice cream.
Servings 4 people
Calories 70kcal

Ingredients

  • 1 cup peeled and diced fresh pineapple
  • 3 kiwifruits, peeled and diced
  • 1/4 cup mango juice

Instructions

  • Combine all of the ingredients in a medium bowl and toss to coat the fruit in the juice.

Nutrition

Calories: 70kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 258mg | Fiber: 3g | Sugar: 12g | Vitamin A: 190IU | Vitamin C: 85.4mg | Calcium: 31mg | Iron: 0.4mg

Photography Christine Han

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