Ingredients
400ml Tin coconut milk
400ml Cold water
1-2 Star anise
1 Teaspoon ground cinnamon
3 Cardamom pods, crushed
3 Tablespoons caster sugar
150g Pudding rice
4 Figs
Method
- Pour the coconut milk and water in a pan, then stir in the cinnamon, cardamom, star anise and sugar.
- Heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
- Place the rice in a different pan and heat for 1-2 minutes. Stir in a third of the coconut milk and bring to a simmer, stirring constantly until almost all of the milk has been absorbed.
- Gradually ladle in the rest of the milk, stirring continually until it has been fully absorbed. Keep going until the rice is tender, about another 15 minutes.
- Scrape the seeds out of the figs, then put the rice pudding in bowls and put the fig seed/flesh on top of the pudding.
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