Guest guest Posted March 17, 2008 Report Share Posted March 17, 2008 Cardamom & Coconut Rice Pudding ----------------------- Preparation: 15 minutes Cooking: 2 1/2 hours ----------------------- 1/2 cup medium-grain rice 1/2 cup firmly packed soft brown sugar 1/4 teaspoon ground cardamom two 270 ml (9 oz) cans coconut cream three 270 ml (9 oz) cans light coconut milk 150 g (5 1/3 oz)(1/4 small) peeled pineapple, hard core removed, finely diced 125 g (4 1/2 oz) strawberries, finely diced 1/3 cup slivered almonds, toasted (optional) 1. Preheat oven to 150 C (300 F) or 130 C (265 F) fan-forced. 2. Combine rice, sugar, cardamom, 1 can coconut cream and all coconut milk in a 7-cup rectangular ovenproof dish. Cover with foil. 3. Bake, stirring every 30 minutes, for 2 1/2 hours or until rice is tender and mixture is thick and flows off the spoon when scooped. 4. Meanwhile, combine pineapple and berries in a bowl. 5. Scoop the warm pudding into serving bowls. Drizzle with remaining coconut cream. Top with fruit and almonds. NOTE: Best Served warm, as it becomes firm when cool. VARIATION: Replace cardamom with ground cinnamon or nutmeg if you like. For a party, serve warm rice in Chinese soup spoons or tiny bowls. Serves 6. Quote Link to comment Share on other sites More sharing options...
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