Boring old rice pudding turns vividly aromatic here, thanks to Indian inspiration. Fragrant long-grain basmati rice simmers gently in a mixture of coconut milk and water, flavored with vanilla-bean scrapings, ground ginger and cardamom, and lots of orange zest. Serve warm or chilled, moistened with a trickle of coconut milk and a sprinkling of orange zest. Optional: a terminal sprinkle of toasted coconut flakes or—for those fans of old-fashioned rice pudding—cinnamon.
For more, check out our Slow Cooker Rice Pudding, Tapioca Pudding, and Mango Pudding.
Cinco de Mayo
Continue cooking until the rice is creamy and soft. If the pudding starts to look dry, add the remaining coconut milk or a little water.