1 cup cold, cooked rice
1 cup coconut milk
cardamom pod split and seeds extracted
splash of vanilla extract
maple syrup, to taste
In a small sauce pan, combine the rice and coconut milk over low heat. Stir frequently to keep the rice from sticking. When the rice absorbs most of the coconut milk, add the seeds, vanilla, and maple syrup. Remove from heat and serve warm.
I had some local blueberries to put on top which added an contrast in textures. This was delicious. This recipe is pretty much a repeat of one I posted before, but now I have a picture!