Coconut Rice Flour Pudding

To make coconut rice flour pudding, start by stirring 250 g of rice flour with hot water until smooth. Then, mix in half of the 1 cup of coconut milk and stir well. Add the remaining coconut milk, followed by 2 crushed cardamom pods and 0.5 tsp of cumin seeds. Finally, mix in 0.5 tbsp of coconut oil, pour the batter into a steel container, and steam for about 10 minutes until set.

Yes, coconut rice flour pudding is gluten-free since it uses rice flour instead of wheat flour. This makes it a great dessert option for those with gluten sensitivities or celiac disease.

If you don't have coconut milk, you can substitute it with almond milk or any other non-dairy milk. However, keep in mind that this may alter the flavor slightly, so you might want to add a bit of coconut extract to maintain the coconut flavor.

To store leftover coconut rice flour pudding, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. You can reheat it in the microwave or enjoy it cold.

Coconut rice flour pudding pairs well with fresh fruits like mango or berries, a sprinkle of toasted coconut flakes, or a drizzle of honey or maple syrup for added sweetness. You can also serve it with a side of whipped cream for a richer dessert experience.