Pandan Rice Pudding
For fans of dessert for breakfast, this recipe blends the comfort of a classic rice pudding with fragrant South-East Asian class. For those who haven’t yet experienced it, I like to describe cooking with pandan as having all the flavour of vanilla-scented baked goods fused with the magical smell of rain falling in the jungle.
Ingredients 8
150 g jasmine rice
400 ml coconut milk, tin
250 ml milk, plus extra if needed
375 ml water, plus extra if needed
100 g palm sugar (jaggery)
2 pandan leaves, knotted
1 piece lemongrass, bruised
Pinch salt
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Method 6
Combine the , tinned , , , , knotted , bruised , and a pinch of in a medium saucepan over a high heat and bring to the boil.
Reduce the heat to low and simmer gently for 30–40 minutes, stirring frequently, until the is soft and very creamy.
Add more or if it absorbs too quickly.
Remove the and and serve hot or cold.
You can make this the night before if you want to have it ready to go – just add a splash of or and reheat if you prefer it warm.
Feel free to top it with your favourite fresh or stewed fruit, shredded coconut, nuts ... whatever you like!
Shannon Martinez's tips
You can make this the night before if you want to have it ready to go – just add a splash of water or milk and reheat if you prefer it warm.
Feel free to top it with your favourite fresh or stewed fruit, shredded coconut, nuts ... whatever you like!
