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From Good Food Live
Fresh lemon grass adds a delicious fragrance to rice pudding in Caroline Waldegrave's delicious dessert recipe
 

Thai rice pudding

Method
 
1. Rinse the rice and place in a heavy-based saucepan with the milk and sugar. Put the lemon grass and cardamom pods into a clean J cloth (not a pink one) or a piece of muslin, tie it up and add it to the milk.

2. Bring slowly to the boil and simmer, stirring occasionally, for 25 minutes or until the mixture has thickened.

3. Remove the lemon grass and cardamom. Serve the rice pudding warm with the mango coulis, and crème fraiche, if using.

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easy
 
Serves: 4
quickcook
Prep: 5 min
Cook: 25 min
 
 

Ingredients

 115g Thai jasmine rice
600ml Milk
55g caster sugar
1 lemon grass stalk, chopped
6 whole cardamom pods

To serve:

mango coulis
crème fraîche, optional

 

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