Ingredients:
1 cup Trukai Medium Grain Rice (cooked)
1 ½ cups full cream milk
1 cup thickened cream
½ cup coconut cream
½ tsp ground cardamom or 3 cardamom pods
1 small cinnamon stick or ½ tsp ground cinnamon
Zest of 1 lime
2 egg yolks
1 tsp vanilla extract (optional, for extra flavour)
1–2 tbsp sugar (optional, depending on your sweet preference)
Freshly whipped cream, for serving
Instructions:
Toast Spices:
In a pan over low heat, toast the cardamom and cinnamon for 1–2 minutes until aromatic.
Simmer Milk Mixture:
Add in milk, thickened cream, and coconut cream. Stir well and bring to a gentle simmer.
Add Zest & Rice:
Add lime zest and cooked rice. Simmer uncovered for 5 minutes, stirring occasionally.
Prepare Egg Yolks:
While the mixture simmers, whisk together the egg yolks in a separate bowl.
Temper Eggs & Combine:
Remove the pan from heat. Slowly fold in the egg yolks while stirring continuously.
Bake:
Pour the rice pudding mixture into a greased baking dish and bake at 180°C for 20 minutes, or until set and lightly golden on top.
Serve:
Enjoy warm or chilled, topped with a dollop of freshly whipped cream.