200 ml (7 1/4 fl oz) double cream
splash of coconut cream
drizzle of vanilla essence
a few cardamom pods, crushed
1 tbsp soft brown sugar
1 lime, zest only
85 g (3 oz) long-grain rice
2 - 3 tbsp soft brown sugar
55 g (2 oz) cashew nuts, toasted
splash of coconut cream
drizzle of vanilla essence
a few cardamom pods, crushed
1 tbsp soft brown sugar
1 lime, zest only
85 g (3 oz) long-grain rice
2 - 3 tbsp soft brown sugar
55 g (2 oz) cashew nuts, toasted
method
1. Heat the cream, coconut cream, vanilla, cardamom, sugar and lime zest together in a pan until simmering. Add the rice and cook for 10-12 minutes, stirring occasionally until the rice is tender.
2. Spoon the rice pudding into a dish and sprinkle with the sugar. Carefully, using a blow-torch, glaze the top of the pudding until caramelised.
3. Sprinkle with the toasted nuts to serve.
2. Spoon the rice pudding into a dish and sprinkle with the sugar. Carefully, using a blow-torch, glaze the top of the pudding until caramelised.
3. Sprinkle with the toasted nuts to serve.
serving amount
serves 2
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