Coconut sweet rice – with a twist

Ingredients

  • 400gr Fragrant Rice, cooked
  • 100gr Butter
  • 15ml oil
  • 3 cardamom pods
  • 2cinnamon sticks
  • 100ml coconut milk
  • 60ml milk
  • 300ml sugar
  • 60ml coarse coconut
  • 15ml sultanas
  • 30ml roasted flaked almonds
  • Few strands Saffron

Method

In a large pot, heat butter and oil, add cardamom and cinnamon, braise for 30 seconds.

Remove from heat, add remaining ingredients except rice and stir well.

Place pot back on heat and bring to a slow boil till mixture thickens. Toss in rice and steam till the rice is heated through.

Fluff with a folk and add the Saffron strands to infuse and leave for a few minutes before serving.

 

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