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Quick coconut rice pudding

Name: Quick coconut rice pudding
Yield: Serves 6
Ingredients: 160ml tin coconut cream (see tips and know-how); 300ml double cream (see tips); 1 cinnamon stick; 10 cardamom pods, crushed; 2 packs ready-cooked Tilda coconut basmati rice (from Asda, Tesco, Sainsbury’s, Waitrose and Ocado; see tips); 1 large mango, peeled and sliced; Handful shelled pistachios, roughly chopped

Easy
September 2014

Easy
September 2014

Test kitchen approved

Serves 6
Hands-on time 20 min

This easy coconut rice pudding, made with ready-cooked rice, is a quick dinner party dessert recipe that’s ready in 20 minutes.

Nutrition: per serving

Calories: 507kcals
Fat: 39.5g (24.5g saturated)
Protein: 6.3g
Carbohydrates: 30.7g (7g sugars)
Fibre: 2.3g
Salt: 0.3g

Nutrition: per serving

Calories: 507kcals
Fat: 39.5g (24.5g saturated)
Protein: 6.3g
Carbohydrates: 30.7g (7g sugars)
Fibre: 2.3g
Salt: 0.3g

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Ingredients

160ml tin coconut cream (see tips and know-how)
300ml double cream (see tips)
1 cinnamon stick
10 cardamom pods, crushed
2 packs ready-cooked Tilda coconut basmati rice (from Asda, Tesco, Sainsbury’s, Waitrose and Ocado; see tips)
1 large mango, peeled and sliced
Handful shelled pistachios, roughly chopped

Method

Heat the coconut cream and double cream with the cinnamon stick and cardamom pods in a saucepan over a medium heat. Bring to a simmer, then bubble for 3-4 minutes, stirring all the time.
Stir through the coconut rice and cook for 4-5 minutes until the rice is creamy and the sauce is thick. Divide among bowls, then serve topped with slices of mango and chopped pistachios.

delicious. tips

Coconut cream is similar to coconut milk but is thicker and contains less water.

You could use plain basmati rice and 460ml double cream instead of a mixture of cream and coconut cream. Use 1 tsp vanilla extract instead of the spices and serve with a blob of raspberry jam for a nod to childhood puddings.