Coconut Cardamom Rice Pudding with Rose Water and Pistachios. Makes: 4


2½ cups pudding rice, brown or white
400ml KTC Coconut Milk
200ml soy or almond milk
1/3 cup honey
½ tsp ground cardamom
pinch of salt
1½ tsp rose water
½ cup coarsely chopped pistachios


  1. Put the rice, coconut milk, soy/almond milk and honey into a pot over medium heat.
  2. Simmer briskly for 20 minutes, stirring frequently.
  3. Add the cardamom and salt and stir for another 5-10 minutes until thick.
  4. Remove from heat and stir in rose water until completely blended.
  5. Pour into 4-5 small ramekins and cool to room temperature (or eat warm).
  6. Top with chopped pistachios before serving.