(adapted from Vegan Planet)
Ingredients
2 1/2 c cooked white basmati rice
1 can (14 oz.) coconut milk
1/2 c water
1/3 c turbinado sugar
1/2 tsp ground cardamom
2 slices of raw beet, 1/4-in thick
1 1/2 tsp rose water
1/2 tsp vanilla
1/2 c shelled and chopped pistachios
Instructions
Ingredients
2 1/2 c cooked white basmati rice
1 can (14 oz.) coconut milk
1/2 c water
1/3 c turbinado sugar
1/2 tsp ground cardamom
2 slices of raw beet, 1/4-in thick
1 1/2 tsp rose water
1/2 tsp vanilla
1/2 c shelled and chopped pistachios
Instructions
1. Combine rice, milk, water, and sugar in a saucepan and simmer over low heat for 20 min, stirring occasionally. Stir in cardamom and beet slices and cook for 5 more minutes, stirring to distribute red color.
2. Remove saucepan from heat. Remove beet slices. Stir in rose water, vanilla, and some of the pistachios. Allow to cool, and then refrigerate.
3. When cooled, shape the pudding into individual servings. Top with remaining pistachios and refrigerate until ready to eat. Serves 4-6.
2. Remove saucepan from heat. Remove beet slices. Stir in rose water, vanilla, and some of the pistachios. Allow to cool, and then refrigerate.
3. When cooled, shape the pudding into individual servings. Top with remaining pistachios and refrigerate until ready to eat. Serves 4-6.
2 comments:
mmm! looks delish. i will definitely try this some day. do the beets impart flavor or only color?
thanks! it was great. the beets did not add flavor (thank goodness--it's 'weird' enough already).
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