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£3.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Wash the pudding rice in cold water until it runs clear to remove excess starch. Set aside. For the chai spices, toast the cardamom in a dry frying pan until fragrant, then cool and bash to remove the outer pods. Finely grind the seeds in a pestle and mortar or grinder to make about 1 tsp.
Pour 600ml coconut drink into a large saucepan and set over a low heat. Add the ground cardamom and the other chai spices, the vanilla paste, sugar, sea salt and rinsed rice. Stir well to combine.
Put the tea bags into 150ml boiling water. Leave to infuse for about 5 minutes, then squeeze and remove the tea bags. Pour the tea into the rice mixture and stir to combine.
Cook the rice pudding (uncovered) on a low heat for 1 hour, stirring every few minutes to avoid the rice sticking to the bottom, until the mixture is thick and creamy and the rice is cooked and tender. While the pudding cooks, put the nuts into a frying pan and toast gently for 3-5 minutes until fragrant. Cool, then roughly chop.
Just before serving, stir the remaining coconut drink through the pudding to loosen. Serve in bowls, sprinkled with the toasted chopped nuts. Drizzle with double cream, if liked.
This can be made ahead – cool quickly in a large cold bowl, then store in the fridge for up to 3 days. Add some more coconut drink when reheating, as the rice pudding will thicken as it cools.
Typical values per serving when made using specific products in recipe
Energy | 1,253kJ/ 299kcals |
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Fat | 15g |
Saturated Fat | 6.8g |
Carbohydrates | 36g |
Sugars | 14g |
Fibre | 1.6g |
Protein | 4.7g |
Salt | 0.9g |
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