Coconut Rice Pudding with Caramelised Pineapple

This deliciously rich and creamy rice pudding is made with coconut milk rather than dairy. Pineapple chunks add wonderful contrast.

• Vegan
• Vegetarian
• Milk free

Preparation time :	5 minutes
Cooking time :	40 minutes
Total time :	45 minutes

Serves: 4

Ingredients

6 green cardamom pods
400ml can Bart Reduced Fat Coconut Milk
75g caster sugar
150g Waitrose Arborio Risotto Rice
250g pack Waitrose fresh pineapple chunks, halved
25g light brown soft sugar
25g shelled pistachios, chopped

Method

1. Split the cardamom pods and remove the seeds. Discard the pods. Using a mortar and pestle or the end of a rolling pin, crush the seeds to form a coarse powder. Place the coconut milk with 400ml cold water in a pan, then stir in the cardamom powder and caster sugar. Heat gently until the sugar dissolves, then bring to the boil. Reduce the heat to a gentle simmer.
2. Place the rice in another pan, then stir in a third of the warm coconut milk. Bring to a simmer, stirring constantly until nearly all the milk has been absorbed. Gradually ladle in the rest of the milk, again stirring continually and ensuring each addition has been fully absorbed. Continue until the rice is tender (about 20 minutes).
3. Toss the pineapple chunks with the brown sugar to evenly coat, then tip into a small, hot, frying pan for 2-3 minutes, turning so that the sugar begins to caramelise. Spoon the rice pudding into shallow bowls, then top with the caramelised pineapple and chopped pistachios.

Cook's tips

Vary the flavour of the rice pudding by replacing the cardamom with a few drops of rosewater. If time is short, omit the pineapple topping.