Sticky Coconut and Cardamom Rice Pudding
Ingredients
- 5 whole green cardamom pods
- 1 cup (250ml) unsweetened non-dairy milk
- 400ml tin Chef’s Choice Coconut Milk
- 1/2 cup (115g) uncooked Thai sticky rice
- 2-3 tbsp (30-45g) caster sugar
- 1 tsp vanilla bean paste
To serve
- 1 cup (150g) ripe strawberries, green tops removed
- Splash of maple syrup
- 2 tbsp (20g) pistachios, chopped
- 2 tbsp (10g) toasted coconut flakes
Preparation
Toast the cardamom pods in a small saucepan for 2-3 minutes over medium high heat, tossing frequently to keep from burning.
Once toasted, remove the pods from the heat and set aside for a few minutes until cool enough to handle.
Break open the pods and crush the seeds using a mortar and pestle. Discard the shells.
To the same saucepan, add the non-dairy milk and half (200ml) of the coconut milk.
Heat on medium until it comes to a gentle boil, then stir in the crushed cardamom seeds and the rice.
Reduce the heat to low, cover the pot with a lid and simmer for 18-20 minutes until the rice is tender, stirring occasionally.
Stir in the sugar, vanilla bean paste, and the rest of the coconut milk, increase the heat to medium low and continue cooking until the rice is soft and sticky.
Remove from the heat and set aside to cool while preparing the toppings.
In a bowl, mash the strawberries with a fork, then stir in a splash or two of maple syrup until sweetened to your liking.
Dish up the rice pudding and serve with the strawberry topping and a sprinkle of pistachios and toasted coconut flakes.
Notes
You can serve the rice pudding still warm or allow it to cool completely.
