Jasmine Rice Pudding

You either love this or hate it, I seem to love it!


250 g                Jasmine rice
400 ml             coconut milk
80 g                  caster sugar
1                        vanilla pod, slit in half lengthways
2-3 tbsp          desiccated coconut
150 ml             double cream

1 Handful       pistachio nuts, chopped
1                       lime, for zesting


  • Put the rice, coconut milk, sugar with split and vanilla pod into a saucepan.
  • Bring to a simmer stirring frequently, then cover the pan and cook for about 15 – 20 minutes until the rice is tender.
  • Meanwhile, lightly toast the coconut in a dry frying pan over a medium heat until golden brown, shaking the pan frequently.
  • Tip onto a plate and leave to cool.
  • When the rice is ready, remove the pan from the heat and remove the vanilla pod. Stir in the toasted coconut and double cream until evenly combined.
  • Cover again and allow to stand for 2-3 minutes.
  • Divide the rice pudding between serving bowls, scatter the chopped pistachios on top. Lightly grate over some lime zest and serve.