Coconut Rice Pudding with Cardamom Spiced Honey Pears
Creamy decadent dessert that is made with left over rice, cinnamon, cardamon, ginger and a delightful cardamon spiced honey glazed pears that is so delicious that they it could be eaten all on its own.
Coconut Rice Pudding
- 2 cups rice
cooked (leftover) white jasmine
- 2 cups coconut milk
(or can exchange with other milk alternatives or even part milk and cream if you are not lactose intolerant) Please just remember you need equal amounts of liquid to cooked rice.
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp ginger
grated fresh (you will also need 1 teaspoon for pears)
- 4 honey (add more if you like it sweeter, less if you like) adjust to your taste)
- 1/4 tsp salt
- 2 tsp vanilla
(1 teaspoon for coconut pudding and 1 teaspoon for cardamon spiced honey pears)
Cardamom Spiced Honey Pears
- 2 pears
(peeled, cut in half, core removed but leave the stem) VERY IMPORTANT- Drizzle the pears with a little lemon juice as soon as you are done peeling them to prevent oxidation.
- 1 tbsp butter/coconut oil
use coconut oil to keep vegan
- 3/4 cup water
- 3 twills cinnamon sticks (if you need to use ground, do not add until just ready to serve- 1 teaspoon)
- 5 pods cardamom (slightly crushed) ( if you need to use ground, do not add until just ready to serve- 1/2 teaspoon)
- 1 tsp ginger freshly grated ( if you need to use ground, do not add until just ready to serve- 1 teaspoon)
- 2 tbsp lemon juice
- 2 tbsp honey (add more if you like it sweeter, adjust to your taste) use maple syrup if want to keep it vegan
- 1 tsp vanilla
- 2 tbsp pecans crushed (optional)
In a medium saucepan add cooked rice, coconut milk, cinnamon, cardamom, ginger, honey, salt and vanilla and place on a medium low simmer and stir. Slowly stir for about 8 minutes until the coconut milk absorbs into the rice, thickens and you have creamy delicious rice. (Keep your eye on the rice and keep stirring or otherwise it will stick)
In a separate frying pan add coconut oil or butter. Over a medium heat add the pears cut side down until just lightly browned on the edges about 2 minutes. Add water, cinnamon sticks, slightly crushed cardamom pods, fresh ginger, lemon juice, honey and vanilla and gently move the pan over the burner just to incorporate the ingredients. Gently simmer for about 5-8 minutes or until the pears are fork tender and the juice sticks to the back of a spoon. The length of time to poach your pears will depend on the ripeness of your pears- choose perfectly ripe pears. The sauce will thicken as it cooks.
Serve the delicious cozy coconut rice pudding is a heat proof bowl, top with 1/2 of the Cardamom Spiced Honey Pears, a little of the juice glaze from the cardamom spiced honey pears and garnish with a little crushed pecans.
Enjoy warm or at room temperature
You can make both the Coconut Rice Pudding with Cardamom Spiced Honey Pears in advance and refrigerate. This dessert will keep in the refrigerator for up to 3 days. You will then need to reheat both component separately on the top of the stove. You will need to add a few tablespoons of coconut milk back into the Coconut Rice Pudding to get it to the right consistency.
If you want to make this recipe vegan, substitute the honey with maple syrup and the butter with coconut oil.
Serving: 1g | Calories: 695kcal | Carbohydrates: 103g | Protein: 9g | Fat: 28g | Saturated Fat: 25g | Sodium: 169mg | Potassium: 472mg | Fiber: 5g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 5mg