Cashew Coconut Cream Rice Pudding

• 97
  1 tsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 88
  1/3 cup sprouted cashews, coarsely chopped

  Cashews, Sprouted, 6oz, Blue Mountain Organics88$14.00Buy from live live & organic™
• 96
  3/4 cup white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 1 1/2 cups water
• 1/4 tsp fine salt
• 78
  1 cup unsweetened coconut cream

  Coconut Cream, Organic, Unsweetened78$4.95Buy from Country Life Natural Foods
• 84
  1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 72
  1/4 tsp ground cardamom

  Organic Cardamom Ground72$4.99Buy from Spicely Organics
• 91
  3 tbsp pure maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the avocado oil in a medium saucepan over medium heat, add the chopped sprouted cashews, and toast for 2 to 3 minutes until golden brown and fragrant. Transfer cashews to a small bowl and set aside.

2. 2

   In the same saucepan, combine the rinsed white jasmine rice, water, and fine salt. Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 10 to 12 minutes until the rice is tender and the water is absorbed.

3. 3

   Uncover the pot and pour in the unsweetened coconut cream, ground ginger, and ground cardamom. Stir well and cook uncovered over medium-low heat for 7 to 8 minutes, stirring frequently so the bottom does not scorch, until the mixture becomes rich and creamy.

4. 4

   Stir in the pure maple syrup and continue to simmer over low heat for 2 to 3 minutes until fully integrated and glossy.

5. 5

   Remove from the heat and allow the pudding to rest for 4 minutes to thicken slightly. Divide into four bowls and scatter the toasted sprouted cashews over the top before serving warm.