This is a rice pudding that really packs a punch – with cardamom and coconut milk, it’s a creamy, delightful pudding. Serve it after a spicy Indian curry for an authentic Indian meal.
- 400ml coconut milk
- 450ml whole milk
- 4 tbsp. caster sugar
- 100g white rice
- 50g sultanas
- 2 tsp. ground cardamom
- 2 tsp. rosewater
- 30g almonds
- 30g pistachios
Lightly toast the nuts in a large non-stick saucepan. Once slightly browned, remove them from the pan. Once slightly cooled, roughly chop them.
Pour the coconut milk and the milk into a large saucepan and heat them gently. Pour in the sugar and heat until the sugar is dissolved. Bring the mixture to the boil and then pour in the rice.
Turn the heat down to a simmer and cook the rice for around half an hour or until tender.
At this stage, stir in the sultanas, cardamom, rosewater, almonds and pistachios and cook for a few more minutes – just until the sultanas are warmed through.
You could also serve the rice pudding with the nuts sprinkled over the top.