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Cardamom, Coconut and Lime Rice Pudding
Cardamom, Coconut and Lime Rice Pudding is a modern Fusion recipe for a classic Indian-style rice pudding flavoured with coconut, cloves, cinnamon and lime that's adapted as a Ramadan/Diwali dessert. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Cardamom, Coconut and Lime Rice Pudding.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+3 hours resting)
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesFusion RecipesFusion Recipes
Based on Indian kheer, this is a sweeter version served topped with pistachios that makes an excellent dessert for Diwali or Ramadan.
Ingredients:
8 green cardamom pods
2 mace blades
½ cinnamon stick
2 cloves
400-450ml whole milk
400ml coconut milk
250g pudding rice
Finely-grated zest 2 limes
1½ tbsp caster sugar
3 tbsp palm sugar
40g shelled pistachios
Method:
Crush the cardamom pods in a mortar. Transfer to a heavy-based saucepan then add in the mace, cinnamon and cloves. Toast the spices over a medium heat, stirring, for about 1 minute until fragrant.
Now pour in the milk and the coconut milk with a pinch of salt, then lower the heat. Bring to a simmer and cook gently for 5-10 minutes until the milk has taken on the flavours of the spices.
Strain the milk through a fine-meshed sieve into a bowl (discard the spices).
Return the spice-infused milk to the saucepan. Add the rice and lime zest, bring to a simmer and cook over low-medium heat for about 20–25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. If it starts to look a bit dry, you might need to add another splash or two of milk. Stir through the caster sugar once the rice is tender, to prevent it from burning.
Meanwhile, crush the palm sugar and nuts in a pestle and mortar to make a coarse mix. Serve the pudding in shallow bowls topped with the remaining lime zest and a generous sprinkling of the nut crumble.
