At Stephen Pyles’ second Dallas restaurant, Samar, they make this really good saffron-coconut rice pudding with cardamon. What sets it apart from other rice puddings I’ve had is the cardamon. Such a fragrant aroma and tastes smoky and earthy and just leaves you with this warm feeling inside of you. Love it. Totally need to find more recipes with cardamon.
- 1 can of coconut milk (14 ounces)
- 1/4 cup of rice
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon cardamon
- mango (chopped) – for topping
- coconut flakes – for topping
Mix the coconut milk, salt, sugar, and cardamom in a sauce pan and bring to a boil. Once boiling, add the rice and reduce the heat to medium. Cook for 30-40 minutes, stirring every 5 minutes to keep from sticking. Remove from heat and cool. Top with fresh mango and coconut flakes. Best when served warm.