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Pistachio and Coconut Rice Pudding Recipe
 
Recipe
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Pistachio and Coconut Rice Pudding
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 20 minutes
 

 
Difficulty: Easy
Chef's Note

Tip from Suzi Wan
You can substitute dried strawberries or apple for the pineapple. 

Ingredients
For 4 servings

- 150 g (5 oz.) short-grain rice
- 1 liter (4 cups) boiling water
- 750 ml (3 cups) milk
- 75 g (3 oz.) powdered sugar
- 2 - 200 ml (7 oz.) bricks of coconut cream*
- a pinch of salt
- 50 g (2 oz.) unsalted pistachios
- 150 g (5 oz.) dried pineapple
Method
  1. Cook the rice in boiling salted water for 5 minutes. Drain.
  2. Add the rice to the milk and add the coconut cream. Cook for 15 minutes over low heat without stirring.
  3. Off the heat, add the sugar, crushed pistachios and dried pineapple.
  4. Place the rice into dessert cups and cool. Just before serving, decorate with pistachio powder and pineapple slices.
 
More recipe ideas
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Collaboration: Suzi Wan®, source of coconut cream*

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