|375 ml||rice — parboiled|
|salt — just a pinch|
|1||coconut milk — tinned|
|1||cinnamon — stick|
|2||cardamom — pods|
|to serve — to serve|
|100 g||pistachio nuts — shelled and roughly chopped|
|60 ml||desiccated coconut — shavings, toasted|
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.