This is a simple yet delightful little dessert, it‘s so versatile you add so many different spices and serve it with any fruits, baked, fresh, or stewed. You can stir chocolate through it, fruit puree, or just with a dollop of jam. It can be served chilled, but if you do you need to add an extra cup or so of milk once its cooked otherwise it will just solidify once chilled. Here I have used cardamom and rose and vanilla to flavour the pudding and served it with festive pomegranate and pistachios. But really any fruits would work. I like a little crunch with mine, but again any nuts would work.
200g pudding rice (you can sub for risotto rice but I have not tried)
400ml full fat coconut milk
2-400ml extra milk either coconut or any nut milk.
¼-1/2 cup rice syrup/maple or sweetener of choice
6 cardamom pods bashed to open
Half a vanilla pod split
1-2 tbsp. rose water (depending on strength)
Handful pistachio nuts
1 cup pomegranate seeds
Dried rose buds (optional)
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