Rice Pudding
1 1/2 cups milk (have to test with rice milk but don’t expect any problems)
1 14oz coconut milk
3/4 cup basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tablespoons rose water
Topping
2 tablespoons water
2 tablespoons sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 teaspoon rose water
1/2 teaspoon ground pink peppercorns
Rice Pudding
Bring milk, coconut milk, rice and wugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.
Topping
Heat water and sugar to dissolve and allow to cool. toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.
