Rice Pudding with Keffir lime leaves

It’s been a while since I did Rice Pudding. This one came out very creamy but not too heavy. Warm and perfect for this “winter is settling in” foggy day.

2 cups coconut milk (1 can)
2 cups whole milk
1/2 cup arborio rice
4 keffir lime leaves
4 green cardamon pods
1 vanilla bean
1/4 cup turbinado sugar


1. In a small-medium sauce pot, combine the coconut milk, whole milk and rice.

2. Add the keffir lime leaves. Gently crush the cardamon to open the pods and add to the pot. Cut the vanilla bean in half, scrape out the seeds, add the seeds and the husk to the pot.
Turn the heat on to medium-low and cook until the rice is tender but still a bit chewy. Stir frequently and keep an eye on it (milk tends to boils over)


3. Once the rice is cooked, turn off the heat and stir in the sugar. It will continue to thicken as it cools.
Fish out the leaves, cardamon pods and vanilla bean.

4. Serve warm or cold, as you prefer.

One response to “Rice Pudding with Keffir lime leaves

  1. Pingback: Chocolate Bread Pudding | Style vs Space

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