Coconut rice pudding with cardamom and pistachios

• 150 g jasmine rice
• 1 can full-fat coconut milk400ml can, well shaken
• 240 ml water
• 50 g granulated sugar
• ¾ tsp ground cardamom
• ¼ tsp kosher salt
• 30 g shelled pistachiosroughly chopped
• 15 g coconut flakesunsweetened

1. 1

   Add the jasmine rice, full-fat coconut milk, water, granulated sugar, ground cardamom, and kosher salt to a 3-liter saucepan. Stir everything together and bring to a boil over medium-high heat — you'll see big bubbles breaking the surface and the mixture will smell warmly fragrant, about 3-4 minutes.

2. 2

   Drop the heat to low, give it one more good stir, then partially cover the pan (lid slightly ajar). Let the pudding simmer gently, stirring every 3-4 minutes to prevent sticking, until the rice is completely tender and the mixture has thickened to a loose, creamy porridge consistency — about 14-16 minutes. It should coat the back of a spoon but still be pourable; it thickens further as it cools.

   Tip: If it gets too thick before the rice is tender, splash in a couple tablespoons of water and keep simmering.

3. 3

   While the pudding simmers, toast the chopped pistachios and coconut flakes in a dry saucepan or small skillet over medium-low heat, tossing frequently, until the coconut turns golden and the pistachios smell nutty and fragrant — about 2-3 minutes. Transfer to a plate immediately so they don't burn.

4. 4

   Remove the pudding from the heat. Divide among four bowls and scatter the toasted pistachio-coconut mixture generously over the top. Serve warm, or let it cool to room temperature for a thicker, creamier texture.

   Tip: Keeps in the fridge for up to 3 days — it thickens as it chills, so stir in a splash of coconut milk when reheating gently over low heat.

• saucepan (3-liter (3-quart))

Per serving

Nutritional values are estimates only.