Sauce pan and 4 ramekins or an oven proof dish.
Ingredients Serves 4:
For the pudding
1. 65g basmati rice
2. 500ml full fat milk
3. 300ml coconut milk
4. 4 ½tbsp caster sugar
5. 3 black cardamom pods
6. ½ tsp rose water
7. 2 tbsp Brown Muscavado Sugar
8. ¼ tsp cinnamon
9. ¼ tsp ginger powder
10. 5g crushed unsalted pistachio nuts
The Rice Pudding:
1. Preheat the oven to 150ºC.
2. Rinse the rice in cold water 3 or 4 times to remove the starch and then drain.
3. On a saucepan over a medium heat, add rice, milk, coconut milk, caster sugar, cardamom and rose water, bring to the boil.
4. Lower the heat once it reaches a boiling point and simmer for 10 minutes, gently stirring a few times to avoid the rice from sticking at the bottom of the pan.
5. Remove from the heat then pour the mixture onto a sieve. Discard the cardamom pods. Transfer the rice pudding mixture in your ovenproof ramekins or ovenproof dish.
Rice Pudding Consistency:
If you want a creamier rice pudding baked in the oven for 45-50 minutes instead.
If you would like to achieve a firmer and more dense pudding leave to bake for more than an hour.
The Sugar Sprinkles:
Using Muscavado sugar (darkest one of all the brown coloured sugar) gives an extra height of flavour to your rice pudding, with its very strong molasses flavour that goes well with the cinnamon and ginger and a sticky consistency that goes well with the rice pudding texture. I therefore prefer Muscavado above all other brown sugar with lesser molasses taste.
If you have a very sweet tooth like I do, I recommend stirring the muscavado sugar, cinnamon and ginger powder into the rice pudding and sprinkle more on top. This makes the rice pudding extra sweet and the spices makes it lovely.