Black rice pudding

Ingredient:

1/2 tbsp black glutinous rice
1/2 tbsp basmati rice
300ml semi-skimmed milk
200ml light coconut milk
2 tbsp sugar
6 green cardamom pods
20 unsalted pistachio nuts
Salt to test



Method:
 

Place all the ingredients, except the pistachio nuts, in a deep, heavy-based saucepan and cook over a medium heat until the milk starts to boil. Reduce to a low heat and cook, uncovered, for 1 hour or until a light custard-like consistency is attained, stirring frequently to avoid sticking.

Remove the pan from the heat. Using a spoon, remove and discard the cardamom pods. Mix through the pistachio nuts, then allow the black rice pudding to cool.

Once cool, refrigerate the pudding until chilled – the rice pudding will continue to thicken whilst chilling.

Serve with fresh fruits