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Cardamom rice pudding with coconut cream

Recipe from: 24 July 2012

Ingredients 7
Servings 4
Time 00:05


  • 3
  • 1
    vanilla extract
  • 2
    brown sugar
  • 3
    cardamom pods - 'bruised'
  • (squashed in a pestle and mortar to open then up)
  • 100
    arborio (risotto) rice
  • 1
    small tin coconut cream - for serving


Add milk, vanilla, brown sugar and cardamom pods to a medium-sized saucepan and bring to a simmer.

Add in the rice, and leave to cook for a further 40-45 minutes, stirring occasionally.

Remove from the heat and serve as soon as possible with coconut cream on the side.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: recipe  |  desserts  |  starch  |  slow-cook

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