Our Ghee Rice Pudding Brings Together the Flavors of Puerto Rico and India
Our ghee rice pudding recipe is inspired by Puerto Rican Arroz con Dulce. The dessert is commonly made with basmati rice, coconut milk, and cinnamon—staples in both Indian and Puerto Rican cuisine. In our recipe, ginger, cardamom, cinnamon, nutmeg and ghee flavor the pudding and promote good digestion. It’s a fragrant, delicious, gluten-free dessert to serve a crowd around the holidays.
About Full Moon Ghee
Ghee is Indian-style clarified butter. Prized for its nutty flavor and aroma, ghee provides essential nutrients without the irritants commonly found in butter and dairy. With a higher smoke point than most cooking fats, ghee is suitable for a wide variety of sweet and savory recipes. We use the finest locally-sourced butter to make our ghee on the full moon, with chants and prayers for abundance and well-being. In addition to our classic Original ghee, we make flavored ghee. In this recipe, we recommend Original, Maple, or Turmeric Spiced for a golden ghee rice pudding!
Dairy Free Rice Pudding Variation
Are you dairy free because you do not tolerate lactose or casein well? When we make ghee, we strain these irritants out of the ghee along with the milk solids. Ghee does not contain lactose or casein, making it safe for those who are dairy intolerant. Make this ghee rice pudding with oat milk instead of dairy milk for a creamy, dreamy rice pudding that is free of dairy’s lactose and casein.
Puerto Rican Style Ghee Rice Pudding
- 1 ½ cups white basmati rice
- 3 cups water
- 1 to 1 ½ cups coconut sugar or regular sugar
- 3 cups coconut milk
- 1 cup whole milk, half and half, or oat milk
- 2 eggs
- 2 Tablespoons ghee (Original, Maple Cream or Turmeric Spiced)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup golden raisins (optional)
- ½ cup coconut flakes, toasted (optional)
- Rinse the rice thoroughly in a fine mesh sieve. Add to a pot with water. Bring to a boil, reduce heat to low, and simmer, covered, for 15 minutes or until done.
- In a large saucepan, combine sugar with coconut milk. Heat, stirring occasionally, until sugar and coconut milk are melted and smooth. Add cooked rice and stir. Bring to a boil, reduce heat to low, and simmer, uncovered, until thickened, 15-20 minutes.
- In a bowl, beat 2 eggs with milk. When rice mixture is thickened, add milk-egg mixture. Stir constantly for at least 2 minutes, until eggs and milk are incorporated and pudding is thick and smooth.
- In a small pan over medium heat, melt the ghee. Add the cinnamon, ginger, cardamom, and nutmeg. Fry the spices for 1-2 minutes, just until fragrant. Then add this spiced ghee to the pudding along with salt, vanilla, and raisins.
- Serve in small dishes topped with toasted coconut flakes and a sprinkle of cinnamon.