Preparation

Rice pudding appears in nearly every cuisine, but this version finds the sweet spot between Persian shir berenj and Indian kheer. Cardamom's floral spice transforms coconut milk from tropical to mysteriously complex.

Preparation

1. Combine coconut milk, sugar, cardamom pods, and salt in a medium saucepan. Bring to a gentle simmer over medium heat.
2. Add cooked rice and stir well. Reduce heat to low and cook for 15-20 minutes, stirring frequently, until thick and creamy.
3. The pudding will thicken more as it cools—add a splash of water or milk if it becomes too thick.
4. Remove cardamom pods before serving (or leave them as aromatic decoration).
5. Serve warm or chilled—both are delicious.

Day-old rice actually works better than fresh here, as it absorbs the coconut milk more readily without turning mushy.