1 tbsp butter
2 tbsp pistachios, roughly chopped
200g pudding rice
2 tbsp desicated coconut
1/4 tsp nutmeg
1/4 tsp cinnamon
Chopped pistachios, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the sultanas in lukewarm water for 15 minutes.
Meanwhile, heat the butter in a pot over medium heat. Add the pistachios and cook for a few minutes. Add the milk, stir in the rice and coconut. Add the sugar, nutmeg and cinnamon. Increase heat to high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 25 minutes.
Remove from heat and stir in the drained sultanas. Sweeten to taste and divide among dessert bowls. Garnish with chopped pistachios to serve.