190 short grain rice
200 ml water
40 g Dansukker Light Muscovado Sugar
2 x 400 g cans of coconut milk
30 g desiccated coconut
2 tsp Dansukker Vanilla Sugar
1 tsp crushed cardamom
Combine the rice, water and muscovado sugar in a saucepan.
Boil for 10 minutes.
Add the coconut milk.
Boil for 20-30 minutes or until the mixture has thickened.
Add the desiccated coconut, vanilla sugar and cardamom.
Dilute with water if the consistency is too thick.
Serve lukewarm with mango, desiccated coconut and chopped almonds.
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