Coconut Cream Rice Pudding
(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.