GOLDEN RICE PUDDING WITH TURMERIC, GINGER, AND PINK PEPPERCORNS [VEGAN]
Dairy Free and Vegan
- 2 teaspoons coconut oil
- 1 teaspoon turmeric powder
- 1/8 teaspoon pink peppercorns, plus a few extra for garnish
- 1/2 cup basmati rice, washed and drained
- 1 cup, plus 1/2 cup water, divided
- 1-2 star anise (optional)
- 6 cardamom pods (or 1/2 teaspoon ground cardamom)
- 1/2 teaspoon cinnamon
- 1 cup canned full-fat coconut milk
- 1-2 teaspoons fresh ginger, finely grated using a microplane or zester
- 2-3 tablespoons maple syrup or agave nectar
- A small pinch of sea salt
- 1 tablespoons pistachios, to garnish
- Add the coconut oil to a pot over medium-low heat to melt. Place 1/8 teaspoon of peppercorns in a mortar and pestle and grind finely, or alternatively crush the peppercorns with the back of a knife.
- Add the turmeric powder and the crushed peppercorn to the melted oil, and stir to combine. Cook, continuing to stir often, until very fragrant (about a minute). Add the rice and stir to coat and toast, for about a minute.
- Bash the cardamom pods in the mortar and pestle or with the back of a knife just to break the pods open (but not further than that). Add the star anise, cinnamon, and cardamom pods to the rice and mix together, then add 1 cup of water and increase the heat to medium-high. Cook, uncovered, until most of the water is absorbed but not dry.
- Add the coconut milk and additional 1/2 cup of water, and stir very well. Continue cooking until the rice is fully cooked and the pudding has a creamy consistency (about 10-15 more minutes). Remove from the heat and fish out the star anise and cardamom pod shells, letting any cardamom seeds that were released from the pods remain. Stir in the ginger, sea salt, and maple syrup to taste.
- Using the mortar and pestle again, or the back of a knife, finely crush the pistachios. Take the remaining few pink peppercorns and roll them gently between your fingers — you should get a pink peppercorn “dust” (discard the peppercorn or set aside for another use). Divide the rice pudding into serving dishes, and garnish with the ground pistachio and pink peppercorn dust. Serve warm, at room temperature, or cool.