Coconut Rice Pudding With Black Cardamom

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   1. Combine the milks, cardamom pods and lemon zest in a medium saucepan and bring to a boil over medium heat. Remove from heat and cool for one hour, then refrigerate for 4 hours (or overnight).

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   2. To prepare the rice pidding, strain the cardamom creme into a medium saucepan. Add the sugar, salt and rice, and bring to a boil over medium-low heat. Reduce heat and simmer, stirring frequently, until thick and creamy, about 40 minutes. Stir in the vanilla and serve warm or chilled, sprinkled with coconut shavings.

* Per serving · 4 servings · Values may vary.

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