Coconut rice pudding with pistachios

Prep: 10 mins, Cooking: 30 mins

By Food24 October 07 2019
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Ingredients (12)

375 ml rice — parboiled
salt — just a pinch
250 ml water
1 coconut milk — tinned
1 cinnamon — stick
2 cardamom — pods
300 ml sugar
to serve — to serve
100 g pistachio nuts — shelled and roughly chopped
60 ml desiccated coconut — shavings, toasted
mint sprigs
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Put the rice, salt and water in a pot or saucepan and bring to the boil. Cook until the water has been absorbed.

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.

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

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


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