Cardamom rice pudding with coconut cream

Sarah Graham
4 servings Prep: 5 mins, Cooking: 45 mins

Blogger, Sarah Graham says this is a 'symphony in your mouth'. Who are we to argue?

By Food24 July 24 2012
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Ingredients (6)

3 cup milk
1 tsp vanilla — extract
2 tsp brown sugar
3 cardamom — bruised
100 g arborio rice
1 coconut cream — (tin)
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Method:

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.



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