Orange and Chai Spiced Rice Pudding
Serves 8
Prep 10 minutes
Cook/Chill 50 minutes
Ingredients
175 g Basmati Rice, rinsed under cold water (1 cup)
375 mls Water
400 mls Can of Coconut Milk
250 mls Almond Milk (1 cup)
1 teaspoon Vanilla
1 Inch piece fresh Ginger
2 cm pieces of Orange Peel
1 Star Anise
1 Cinnamon Quill
3 Cardamom Pods, lightly crushed
2 teaspoon Natvia Gold Brown Sugar Alternative
Pistachios, chopped to serve
Method
- In a large pot, combine the rice and water. Bring to the boil, cover and simmer until most of the water has evaporated (about 15-20 minutes).
- Add all of the other ingredients except the pistachios
- Cover and simmer for 30 minutes or until the rice is soft. Occasionally stir the rice to prevent it sticking to the bottom
- Once the rice has cooked, remove the cinnamon, star anise, ginger, cardamom and orange peel.
- Serve warm topped with chopped pistachios
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 5.6g | 0.3g | 5.1 | 294kj | 70 | 17g |
