Ingredients
1 cup basmati rice
3 cups whole milk
1 can coconut milk
1/3 cup sugar
1/4 teaspoon cardamom
Dash fresh grated nutmeg
3 tablespoons sweetened coconut flakes
2 to 3 tablespoons dried sweet pineapple diced
pineapple chunk,
orange supreme,
maraschino cherry for garnish on a paper cocktail umbrella
optional 2 coconuts split in half for serving bowls.
use sugar or salt to keep them upright on your plate
Preparation
Wash the rice thoroughly and put in a deep pot. Add milk, coconut milk, and pineapple. Bring to a gentle boil. Lower the heat and simmer for about 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom, nutmeg and coconut. Mix well. Distribute the pudding into 4 serving dishes. Garnish. Serve warm or chilled (best when warm!)
