Hey foodie friends,
It’s Al here from my bustling kitchen – the central hub of our little family hive. Today, I’ve been tinkering with my faithful companion, the Instant Pot, to whip up a dessert that’s as cozy as a warm hug.
I’m always up for a challenge, especially when it involves dancing around those pesky allergies we deal with at home. Crafting something without eggs, dairy, and soya can be quite the culinary puzzle, but this time, I think I’ve nailed it – a delectable Coconut-Cardamom Rice Pudding made with the gentle sweetness of oat milk.
But why stop at just oat milk? Let’s talk about the wonderful world of spice, shall we? Cardamom, with its alluring aroma, has found its way into my heart (and kitchen). Pair it with the subtle warmth of cinnamon and the tropical taste of coconut, and you’ve got a dessert that sings with layers of flavour – oh, how it rocks the taste buds!
Every spoonful of this creamy delight is a testament to the diversity of plant-based ingredients. And as the mixed berries tumble on top, creating a vibrant contrast of colors and tastes, I can’t help but marvel at the simplicity of nature’s sweetness. This is more than a dessert, my friends; it’s a celebration of family, inclusivity, and the simple joys of home-cooking.
As the kids and my other half gathered around the table, wide-eyed and curious, I served up this comforting bowl of goodness. Their first bites were met with that ‘mmmm’ sound – you know, the one that fills a cook’s heart with joy. Even as the chaos of life buzzes on, moments like these, with spoons clinking softly against bowls and contented smiles shared, ground me. They remind me why I’m so passionate about cooking: it’s love made edible.
So, go ahead and give it a try. Whether it’s breakfast (I won’t judge!), a sweet midday treat, or the perfect ending to your dinner feast, this Coconut-Cardamom Rice Pudding with Oat Milk and Mixed Berries is an allergy-friendly winner that I’m thrilled to share with all of you.
Wishing you all moments of sweetness and warmth,
Al
Ingredients
– 1 cup pudding rice
– 4 cups oat milk
– 1/4 cup coconut sugar
– 1 can (400ml) coconut milk
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 2 tablespoons maple syrup
– 1/2 cup mixed berries (such as raspberries, blueberries, and strawberries)
– Fresh mint leaves for garnish (optional)
Method
1. Rinse the pudding rice under cold water until the water runs clear, to remove excess starch.
2. In your Instant Pot, combine the rinsed rice, oat milk, coconut milk, coconut sugar, ground cardamom, ground cinnamon, and salt.
3. Stir the mixture well to ensure all ingredients are evenly distributed.
4. Close the lid of the Instant Pot and set the valve to the sealing position.
5. Select the ‘Porridge’ setting on your Instant Pot, which will cook at low pressure. Adjust the cooking time to 20 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure by carefully turning the valve to the venting position.
7. Open the lid once the pressure has fully released, and stir in the vanilla extract and maple syrup. Allow the rice pudding to sit for a couple of minutes to thicken further if needed.
8. While the rice pudding is cooling slightly, prepare the mixed berries: you can leave them fresh or, for a saucy topping, place them in a small pan, add a splash of water and a drizzle of maple syrup, and simmer for about 5 minutes until the berries break down slightly and create a syrup.
9. Serve the rice pudding warm in bowls, topped with the mixed berries and a garnish of fresh mint leaves, if using.
Note: For a chilled dessert, let the rice pudding cool completely, then refrigerate for at least 2 hours before serving with the mixed berry topping.
