Fragrant Rice Pudding Sundaes
Prep Time :
15 Minutes
Total Time : 2 Hours
Servings : 6
These tempting chilled rice puddings are full of sweet and fragrant flavor and so easy to make!
Ingredients
- 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
Utensils
- Large saucepan
- Spoon
- Heatproof bowl
- Plastic wrap
- Medium bowl
Preparation
- 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.
- 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.
- Reserve 1 tablespoon of the pistachios. Stir remaining pistachios into the cold rice pudding and spoon into 6 serving glasses.
- 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.
- Top each rice pudding with a large dollop of the whipped cream and sprinkle with reserved pistachios.
Betty's Tips
- 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.
