Indian rice pudding
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Ingredients
- 1 tablespoon coconut oil
50g (2oz) Basmati rice, soaked for an hour and drained
1 litre (1 3/4 pints) coconut milk
500ml (18fl oz) water
3 tablespoons ground almonds
100g (3 1/2oz) caster sugar
50g (2oz) fresh coconut, grated
25g (1oz) raisins or sultanas
50g (2oz) pistachio nuts cut into slivers
50g (2oz) blanched almonds, cut into slivers
1/2 teaspoon freshly ground green cardamom seeds
2 teaspoons kewra essence – keeps indefinitely or use rosewater instead but be careful – add 1/2 teaspoon first and then taste.
To Serve
chopped pistachios
rose petals
Method
Heat the coconut oil in a pan. Add the soaked rice, stir for 2 or 3 minutes then add the coconut milk and water and cook over a low heat for an hour until the rice absorbs the liquid and the pudding thickens.
Stir in the ground almonds, sugar, coconut, raisins or sultanas, pistachios and almond slivers. Cook for a final couple of minutes until the sugar is dissolved. Remove from the heat and stir in the ground cardamom and kewra or rosewater. Cool and chill. Sprinkle with some chopped pistachios and rose petals if available
Serve in individual dishes.
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