Creamy Cardamom Coconut Rice with Whipped Vanilla Coconut Cream and Pineapple Ginger Compote

Slow simmering of the coconut cream and milk reduces the  liquid. The rice and yes it is a tiny amount acts like thickening. 

Serves 4 -6

 

Ingredients:

435ml coconut cream

750ml coconut milk

4 cardamom pods, crushed

1 ½ tablespoons Jasmine rice

1 kaffir lime leaf, lightly crushed

2 tablespoons roughly chopped palm sugar

2 tablespoons roughly chopped pistachio nuts (1st measure)

Whipped Vanilla Coconut Cream

Pineapple Ginger Compote

1 tablespoon roughly chopped pistachio nuts (2nd measure)

Mint Sprigs

 

 

• Place coconut cream, coconut milk, cardamom pods, rice and kaffir lime leaf into a medium-sized pot set over a medium heat. Slowly bring to the boil while you stir.  Reduce heat to a simmer (preferably place pot onto a simmer mat) and simmer for 1 hour 50 minutes to 2 hours or until liquid is thick and rice is evenly dispersed in the liquid.
• Remove from heat, add palm sugar and stir until dissolved.
• Pour into a bowl and place plastic wrap directly on top of rice and cool.  
• Add first measure of pistachios and gently combine. Scoop into decorative glasses and if you wish cover with plastic wrap and refrigerate overnight.  When ready to serve top with Whipped Vanilla Coconut Cream. Add a tablespoon or so of Pineapple and Ginger compote and sprinkle with 2nd measure pistachios.

 

  

 

Pineapple and Ginger Compote

 

Preserved ginger in syrup is sold in jars in Ruth Pretty Kitchen Shop. 

 

Ingredients:

1/3 pineapple, peeled and cut into 1cm dice

2 balls ginger removed from jar of ginger in syrup, finely chopped

1 tablespoon ginger syrup, from ginger in syrup jar

15 mint leaves, finely sliced

2 tablespoons brown sugar

 

• Into a bowl place pineapple, ginger and ginger syrup, mint and brown sugar and mix together.
• Place in refrigerator for up to 4 hours and serve cold.

 

  

Whipped Vanilla Coconut Cream

Makes 300 ml

 

Kara coconut cream is UHT coconut cream sold in tetra packs. This is the only coconut cream we have found which is able to be whipped.

 

Ingredients:

200ml Kara coconut cream

1 tsp palm sugar, or sugar

1/2 tsp vanilla essence

 

• Place coconut cream into refrigerator and leave for four hours or overnight. Alternatively leave in freezer for one hour. The cream will only whip if it is cold.
• Pour into a small bowl and, using a hand whisk, whisk into soft peaks.
• Add sugar and vanilla essence and vanilla combine.
• Serve immediately or cover and refrigerate until required or for up to two days. If storing for two days you may need to fold cream together before serving.