According to one of my aunts, my grandmother used to make rice pudding by putting a dish of it in the bottom oven of her Aga overnight. I have tried repeatedly to achieve delicious rice pudding in the oven. I have never got it to work – possibly because I don’t have an Aga.
This rice pudding is my answer to this problem. It’s made on the stove, you can almost forget about it while it cooks, it will just putter away gently and after 35 minutes it’s done. The coconut gives it a super creamy taste, while the cardamom adds a gentle spice. The whole almonds add a little crunch.
This is a great pudding when you suddenly need a pudding and don’t have much in the fridge. My husband likes to eat whole spices, particularly cardamom. I therefore don’t remove them before serving, but if you are not a whole spice fan, you might like to do this. The fat in the coconut cream will have risen to the top of the tin, so by opening the cream upside down it will be easier to pour the cream out of the tin.
Coconut and cardamom rice pudding
120 g / 4 oz Arborio (risotto) or pudding rice
500 ml / 1 pint coconut cream
3 tbsp sugar
475 ml / 16 fl oz milk
3 cardamom pods
75 g / 2 ½ oz whole almonds (optional)
Total carbohydrate per portion – 39 g
1. Put all the ingredients except the almonds in a small saucepan and bring to the boil.
2. Reduce the heat and simmer for 35 minutes without a lid, stirring occasionally, until thick and creamy.
3. Stir in the almonds and serve.
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