Coconut Cream and Pistachio Rice

Coconut Cream and Pistachio Rice
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dessert | Easy
Preparation time : 5 min
Cooking time : 20 min
Number of persons : 4
  • 150 g short-grain rice
  • 1 litre boiling water
  • ¾ litre milk
  • 2 x 200 ml cartons of Suzi Wan® Coconut Cream
  • 75 g caster sugar
  • A pinch of salt
  • 50 g unsalted pistachios
  • 150 g dried pineapple
You can replace the pineapple with dried strawberries or apple.
  1. Cook the rice in the salted boiling water for 5 minutes.
  2. Drain the rice, then return to the pan with the milk and coconut cream.
  3. Leave to cook for 15 minutes without stirring over a low heat.
  4. Remove from the heat and add the sugar, finely chopped pistachios and dried pineapple.
  5. Put the rice in small bowls and leave to cool.
  6. Before serving, decorate with crushed pistachios and dried pineapple slices.
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