Fragrant Rice Pudding Sundaes
These tempting chilled rice puddings are full of sweet and fragrant flavor and so easy to make!
Prep Time: 15
Total Time: 2 hr
Servings: 6
100g basmati rice, rinsed in cold water and drained 
1 can (400ml) coconut milk  
565ml cold milk 
40g granulated sugar 
1 to 2 cardamom pods, lightly crushed, seeds removed and crushed 
1/4 teaspoon saffron strands 
50g sultanas or golden raisins
50g dried apricots, chopped 
25g pistachios, finely chopped 
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix 
  • Large saucepan
  • Spoon
  • Heatproof bowl
  • Plastic wrap
  • Medium bowl
  • 1 Place rice, coconut milk and 350ml of the milk in a large saucepan. Stir in the sugar, cardamom and saffron. Cook gently over low heat, stirring continuously, until sugar is dissolved and coconut cream is melted. Increase heat to medium-high; bring mixture to a boil. Reduce heat to medium-low, simmer 15 minutes, stirring frequently.
  • 2 Stir in the sultanas and apricots; simmer an additional 8 to 10 minutes or until rice is tender and mixture has thickened. Transfer to a heatproof bowl. Stir in 100ml of the milk. Place plastic wrap directly on the surface of the mixture; cool completely.
  • 3 Reserve 1 tablespoon of the pistachios. Stir remaining pistachios into the cold rice pudding and spoon into 6 serving glasses.
  • 4 Prepare whipping cream mix with milk according to package directions. berries in medium bowl. In 0.95 ml saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
  • 5 Top each rice pudding with a large dollop of the whipped cream and sprinkle with reserved pistachios.
  • If the chilled rice pudding is a little too thick, simply stir in more cold milk before dividing between the serving glasses.
  • Use toasted flaked coconut, almonds, chopped macadamias or walnuts instead of the pistachios.