Pineapple Rice Pudding
INGREDIENTS
1 cup Lubna Super Kernel Basmati Rice
½ tsp salt
3 tsp Supreme Turmeric Powder
3 tbsp ghee
2 Supreme Cinnamon Sticks
3 Supreme Cardamom Pods
2 Supreme Star Anise
Generous pinch of saffron
3 cups boiling water
2 cups sugar
Juice of 3 lemons
½ cup double cream
435g tin pineapple chunks
1 cup Supreme Cashew Nuts
1 cup Supreme Almonds
¾ cup cup Supreme Pistachio
20 Supreme Dried Apricots
METHOD
Heat a small pot of water over high heat. Add all the nuts and boil for 5 minutes. Drain using a strainer and once cool enough to handle, peel the skin off the almonds and cashew nuts. Then slice almonds, cashews and pistachios in half (length-ways) and set aside. Soak dried apricots in water for 1 hour to soften, then drain and set aside. Heat a large pot of water, salt and turmeric powder over high heat. Once water comes to a rolling boil, add rice, stir well and cook until rice is slightly over cooked. Drain rice using a strainer and set aside. In a pot heat ghee over medium heat and add whole spices. Once spices release an aroma add sugar, saffron and water. Keep stirring until sugar dissolves. Once it comes to a rolling boil add boiled rice, pineapple chunks (including the juice), lemon juice and nuts. Turn the heat to low and simmer for 20 minutes. Lastly, stir in the double cream and simmer for another 5 minutes. Remove from heat and serve.
