- 125g Brown rice
- 200ml Coconut Cream
- 2-4 tbs Brown Sugar
- 6 Cardamon pods or 1/2 tsp ground
- 1tsp Ground Cinnamon
- Handful of chopped nuts (almonds and pistachios are best) and sultanas
- Cook the brown rice until it is soft and tender. You can use a rice cooker or a microwave rice cooker like I did or just the plain old pot of boiling water. I pulse blended the cooked rice as I was using it to make rice milk. You can too if you like a smoother texture.
- In a pan add the coconut cream, sugar, cardamon and cinnamon and gently heat until the sugar has melted and the spices have infused into the coconut milk. Add the rice into the milk mixture and stir, taste and add more sugar or spice as required. If the taste is ok then take off the heat and chill in the refrigerator. To serve, pour into bowls and top with nuts and sultanas.