Coconut and cardamom rice pudding Recipe

  • 250g/9oz jasmine rice, washed
  • 350ml/12fl oz full-fat milk
  • 2 tbsp caster sugar
  • 200ml/7fl oz coconut milk
  • 1 cardamom pod, lightly crushed
  • 1 tbsp double cream
  • 2 tsp soft brown sugar
  • ½ orange, peeled and finely chopped
  • 6 mint leaves, chopped
  1. Put the rice, milk, caster sugar, coconut milk and cardamom pod into a small saucepan and cook gently for 10 minutes.
  2. Stir in the cream and cook for another minute.
  3. To serve, pour into a bowl, sprinkle with brown sugar and l caramelise the top with a mini blowtorch. Mix the orange and mint leaves together and serve on the side.