1/2cupwhite Jasmine or Basmati rice, rinsed briefly in a strainer
3" cinnamon stick
5green cardamom pods, lightly crushed
14oz.can coconut milk
1cupwater (or additional milk)
1/2vanilla bean, split lengthwise and scraped
1/4cupsugar or sweetener of your choice
1/3cupraisins or currants
Heat the butter in a large skillet over medium heat. Add the rice, cinnamon stick and cardamom pods and cook, stirring, until fragrant, 1 - 2 minutes. Add the milks, water, vanilla bean pod and scrapings and salt. Bring to a gentle simmer. Reduce the heat to medium-low and cook, stirring every few minutes, until the rice is very tender and the liquid has thickened somewhat, 20 - 30 minutes.
Add the sugar and raisins. Cook 5 - 10 minutes more, stirring occasionally, until thickened to your liking. Let stand off the heat for 10 minutes before serving. It will continue to thicken as it sits, so thin with a little milk if you like.
This rice pudding is best served slightly warm. Store in the fridge for up to several days.
Nutritional values are based on one of four servings.