Coconut Cream Rice Pudding
Description
(serves 5 -6)
|
435ml (1 ¾ cups)coconut cream 750ml ( 3 cups ) coconut milk 4 cardamom pods(crushed) 20g (1 ½ tbsp) Jasmine rice 1 kaffir lime leaf (lightly crushed) 30g {2 +1/2 tbsp} roughly chopped palm sugar {1st measure} |
14g {2 tbsp} pistachio nuts (roughly chopped) (1st measure) 7g {1 tbsp}pistachio nuts (roughly chopped) [2nd measure } 30g {2 + ½ tbsp} roughly chopped palm sugar{2nd measure} |
· Place coconut cream, coconut milk, cardamom pods, rice and kaffir lime leaf in a pot set over a medium heat. Bring to boil, stirring from time to time.
· Reduce heat to very low. Simmer for 1 hour 50 minutes to 2 hours, or until thick and rice is evenly dispersed.
· Remove from heat and place into a bowl. Add 1st measure palm sugar and stir until dissolved. Place plastic wrap directly on top of rice and cool. Refrigerate for up to three days.
· To serve: Stir in 1st pistachio measure. Scoop half-cup measures of pudding into 5 small bowls. Sprinkle tops with 2nd measure pistachio and palm sugar.
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