The 'I'M Not Eating That' Rice Pudding

• 3 13.5 oz coconut milk (full fat friends, let's not be scared)
• 1 vanilla bean split
• 12 cardamom pods, lightly smashed
• 1 cinnamon stick
• 1/4 cup brown sugar (light or dark)
• 2 cups rice (I used arborio)
• 1 cup golden raisins
• hot water, as needed
• whole milk, as needed
• chopped pistachios as garnish

1. In a heavy bottomed sauce pan, gently warm the coconut milk with the vanilla bean, cardamom pods, cinnamon and brown sugar. Let the flavors develop while you eat dinner, wash your hair, weed your garden, whatever.
2. When you're ready to start the pudding, put the raisins in a bowl and cover with boiling water. Keep the kettle going with some extra warm water to hand in case you need to thin out the pudding a little.
3. Put the rice and a little of the strained coconut milk mixture (I used a strainer right over the pot) in another medium, heavy bottomed pan over medium heat. Stir until the liquid is absorbed. Add more liquid and repeat. Once all the coconut milk is used you will probably need to keep adding some liquid as the rice won't quite be done. I used warm water until it got a little thin and then switched to milk. Here it is all a matter of personal preference.
4. Toward the end, stir in the golden raisins. Serve in small bowls and garnish with chopped pistachios. Try not to laugh at the wrinkled frunkle-face your child makes when he looks at the results of your labors.
5. This makes a lot of pudding. To reheat I suggest stirring in a little bit of extra milk, covering and heating for 30 seconds in a microwave for a single serving. Or put it back on the stove and slowly bring it up to temperature with some additional milk to loosen it up if you want to heat up the whole batch.

coconut milk, vanilla bean split, cardamom pods, cinnamon, brown sugar, rice, golden raisins, hot water, milk, pistachios

Taken from food52.com/recipes/14069-the-i-m-not-eating-that-rice-pudding (may not work)