INGREDIENTS
INGREDIENTS FOR THE HOMEMADE PISTACHIO PASTE:
200g x pistachios, skin & shell off
2tbs x icing sugar
Water
INGREDIENTS FOR THE RICE PUDDING:
3 x cardamom pods, lightly crushed
5ml x vanilla paste/ 1 vanilla pod, split open and seeds scraped out
1 x cinnamon stick
1 x star anise
10ml x pistachio paste, homemade/ store bought
1 x can coconut milk
¼cup x sugar
2cups x Clover Full cream milk
30ml x Clover cream
zest of 2 limes
1cup x short grain white rice
2 x egg yolks
45ml x mascarpone
Method
METHOD FOR THE HOMEMADE PISTACHIO PASTE:
- Blitz the nuts and icing sugar until fine.
- Add a small amount of water and blitz until paste consistency, add more if needed.
METHOD FOR THE RICE PUDDING:
- Preheat the oven to 200o In a cast iron saucepan/ shallow pot (oven proof) toast the cardamom, cinnamon, vanilla pod (optional) and star anise on medium heat and toast until fragrant.
- Add the vanilla paste (optional), pistachio paste, coconut milk, sugar, milk and cream. Bring to a gentle boil, stirring gently and add zest and rice. Stir until well combined.
- Bring to a boil for 2minutes and reduce to a simmer. Cook gently for 20minutes stirring constantly until most of the milk mixture is absorbed and the rice is softened.
- Whisk together egg yolks and mascarpone and add to the rice off the heat making sure it is well combined. Clean the brim of the pot, sprinkle with lime zest and bake for 20-25 minutes until golden brown and the rice is cooked.
- Finish off with chopped pistachios and serve.
CLOVER INGREDIENTS USED IN THIS RECIPE