Extraordinary Rice Pudding

I decided to make this rice pudding to complement my friend Devon's Mediterranean-themed dinner. Although the recipe originally comes from Vegan Planet, I added vanilla, reduced sugar and fat, etc. Most importantly, however, I wanted to make it bright pink, which was easily done by adding two slices of raw beet. I also wanted to highlight the greenness of the pistachios, so I didn't mix most of them into the pudding (this way they stayed crunchier, too). The results were quite delicious!

Coconut-Cardamom Rice Pudding

(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

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.