What You'll Need
- 100g (1/2 cup) pudding rice
- 800ml (two cans) (3.5 cups) coconut milk
- 250ml (1 cup) water
- 75g (1/3 cup + 1tbsp) sugar
- pinch salt
- 3 cardamom pods, bruised
- Blackberry Compote
- 250g (9oz) blackberries
- 25g (2 tbsp) sugar
- 1 tbsp water
- 1 star anise (optional)
- 1 tsp cornflour (cornstarch) mixed with a splash of water (optional).
Rice Pudding
milk as needed
How to Make It
- Place the rice, coconut milk, water, sugar, salt and cardamom pods in a pan and bring to the boil over a medium-high heat then reduce the heat to low and cook at a gentle simmer for 35-40 minutes until the rice is tender and the liquid has reduced; stir the mixture regularly, especially towards the end of cooking.
- Once the pudding is at your preferred texture, remove the pan from the heat and discard the cardamom pods, pour into a bowl, cover and leave to cool then place in the fridge to chill. If, once the pudding has chilled, you find it to be too thick, stir in a little milk to loosen.
- To make the compote, place the blackberries, sugar, water and star anise in a pan and bring to the boil then reduce to a simmer for about 10 minutes until the blackberries have broken down.
- If you find the compote to be too liquidy (bear in mind that it will thicken a bit as it cools though), stir in a tsp of cornflour mixed with a splash of water then bring the compote back up to the boil and simmer for a couple of minutes until thickened. Discard the star anise.
- Serve the rice pudding hot or cold with the compote (also hot or cold).
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