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Coconut rice pudding with pistachios


Coconut rice pudding with pistachios

Ingredients 12
Servings 4-6
Time 10 min

Ingredients

  • 375
    ml
    parboiled rice
  • pinch of salt
  • 250
    ml
    water
  • 1
    can coconut milk
  • 1
    cinnamon stick
  • 2
    cardamom pods
  • 300
    ml
    sugar
  • TO SERVE
  • 100
    g
    pistachio nuts, shelled and roughly chopped
  • 60
    ml
    desiccated coconut shavings, toasted if you like
  • ground cinnamon for dusting
  • leaves of 1 mint sprig
 

Method

30 min
 

1. Put the rice, salt and water in a pot or saucepan and bring to the boil. Cook until the water has been absorbed.

2. Add the coconut milk, cinnamon and cardamom and stir. Cook until the milk has been absorbed. If the rice isn’t quite done, add a little more water. Stir occasionally to keep the rice from catching.

3. Remove the cinnamon stick and cardamom pods, then stir the sugar into the pudding.

4. To serve: Spoon the pudding into small bowls and sprinkle the pistachio nuts, coconut shavings, ground cinnamon and mint over. Serve immediately.

 

 

Read more on: dessert recipes
 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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