Coconut Rice Pudding With Black Cardamom

• 3 cups milk
• 1 1/4 cup unsweetened coconut milk, well shaken
• 4 black cardamom pods
• 2 tablespoons grated lemon zest
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 2 cups cold cooked rice (preferably medium-grain)
• 1 teaspoon vanilla extract
• toasted coconut for sprinkling

1. 1. Combine the milks, cardamom pods and lemon zest in a medium saucepan and bring to a boil over medium heat. Remove from heat and cool for one hour, then refrigerate for 4 hours (or overnight).
2. 2. To prepare the rice pidding, strain the cardamom creme into a medium saucepan. Add the sugar, salt and rice, and bring to a boil over medium-low heat. Reduce heat and simmer, stirring frequently, until thick and creamy, about 40 minutes. Stir in the vanilla and serve warm or chilled, sprinkled with coconut shavings.

milk, unsweetened coconut milk, black cardamom pods, lemon zest, sugar, kosher salt, cold cooked rice, vanilla, sprinkling

Taken from www.epicurious.com/recipes/member/views/coconut-rice-pudding-with-black-cardamom-1216537 (may not work)