Coconut and Cardamom rice pudding.
A nice light dessert which is vegan and gluten free but very light too.
1 can of coconut milk
1/4 cup of risotto rice
1.5tbsp of caster sugar
0.5tbsp of green cardamom powder
1tbsp of vanilla essence
1 mango ( cut into slices)
Handful of pistachio nuts ( or any mixed nuts)
Pour the can of coconut sauce in a saucepan and heat on low, (it is important not to rapidly boil as the coconut fat will separate.)
Once the coconut milk is warm add the rice, sugar and cardamom and stir well. Then place the lid on top and cook on low for half an hour, stirring every now and then.
Whilst waiting slice the mango and crush the nuts that you are going to use.
Once the rice is fully cooked plate in a bowl and add your toppings and enjoy 🙂