Drum – 15 August 2019

SERVES4-6

PREPARATION: 10 MIN

COOKING: 30 MIN

375ml(1½c)parboiledrice

pinchofsalt

250ml(1c)water

1 can(400ml)coconutmilk

1 cinnamonstick

2 cardamompods

30ml(2T)sugar

TOSERVE

100gpistachionuts,shelled

androughlychopped

60ml(¼c)desiccated

coconutshavings,

toastedif youlike

groundcinnamon

fordusting

leavesof1 mintsprig

1 Puttherice,saltand

waterina potorsauce­

panandbringtothe

boil.Cookuntilthe

waterhasbeen

absorbed.

2 Addthecoconutmilk,

cinnamonandcarda­

momandstir.Cook

untilthemilkhasbeen

absorbed.Iftherice

isn’tquitedone,adda

littlewater.Stirocca­

sionallytokeepthe

ricefromsticking.

3 Removethecinnamon

stickandcardamom

pods,thenstirthesugar

intothepudding.

4 ToserveSpoonthe

puddingintosmall

bowlsandsprinklethe

pistachionuts,coconut

shavings,groundcinna­

monandmintover.

COCONUT RICE

PUDDING WITH

PISTACHIOS

FOOD

(From previous page)

26 | 15 AUGUST 2019 http://www.drum.co.za

For a tangier topping,

omit the cinnamon

and spoon some

granadilla pulp over

the pudding.