Orange flower water, cardamom & coconut rice pudding

Orange flower water, cardamom & coconut rice pudding

By
From
V is for Vegan
Serves
2-3

A highly perfumed version of a classic pud.

Ingredients

Quantity Ingredient
coconut oil, for oiling
80g pudding rice
100g caster sugar
400 ml tin coconut milk
300ml water
2 tablespoons orange flower water
5 green cardamom pods

Method

  1. Preheat the oven to 160°C.
  2. Use a little coconut oil to lightly oil a shallow ovenproof dish, about 20 cm x 20 cm. Combine the rice, sugar and coconut milk in a large bowl. Add the water (you can put it in the tin of coconut milk, rinsing out the last bits of coconut).
  3. Stir, then transfer to the prepared dish and add the orange flower water and cardamom pods. Bake for 1 hour 30 minutes, stirring 3 or 4 times during cooking, until the rice is tender.
  4. Put the dish under a hot grill for 10 minutes to get a brown skin on top. Serve hot or cold.
Tags:
Vegan
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