Coconut Cream Rice Pudding

  • Coconut Cream Rice Pudding

Coconut Cream Rice Pudding


(serves 5 -6)

Photo - M Holl "The Dominion"

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.