Coconut Rice Pudding With Black Cardamom

Ingredients:

3 cups Soymilk
1 1/4 cup unsweetened coconut milk, well shaken
4 black cardamom pods
2 tablespoons grated lemon zest
1/2 cup sugar
1/4 teaspoon kosher salt
2 cups cold cooked rice (preferably medium-grain)
1 teaspoon vanilla extract

Directions:

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

2. To prepare the rice pudding, 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.