Coconut Rice Pudding with Peach, Ginger, and Cardamom Paired with Heaven's Kiss Dessert Wine!
Recipe Date:
October 1, 2020
Serving Size:
10
Cook Time:
00:40:00
Difficulty:
Medium
Measurements:
Imperial (US)
Recipe from The Peach Truck. Easy Dessert or Breakfast with layers of Complicated flavors.
Ingredients
- 1 2 inch piece of Fresh Ginger, peeled and smashed
- 2 Cardamom Pods, crushed
- 6 1/2 cups Unsweetened Coconut milk
- 1 cup Arborio rice
- 1/2 cup Light brown sugar or honey
- 3/4 tsp Salt
- 2 Large Peaches, coarsely chopped (about 2 1/2 Cups).
- 1 Vanilla Bean, split lengthwise
- 2 Peaches thinly sliced
- 1/2 cup Sweetened coconut chips or toasted unsweetened coconut flakes
- Freshly grated nutmeg to your taste
Directions
- Combine ginger, cardamom, coconut milk, rice, sugar, salt and chopped peaches in a Dutch oven. (Dutch oven is a thick -walled cooking pot with a tight lid, used on the cooktop burners.) Scrape seeds from vanila bean and add to pot along with the pod
- Bring to a boil over medium high heat; cover, reduce to simmer, and cook 15 minutes or until rice is just tender.
- Uncover and simmer 10 minutes longer, stirring frequently, until thickened.
- Remove from heat. Remove and discard vanilla bean pod, cardamom pods, and ginger.
- Divide rice pudding evenly among serving dishes. Top with sliced peaches, coconut chips, and sprinkle with nutmeg..
- May be served warm or cold.
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