Cook brown rice as per the instructions on the packet and then a little bit longer, approx. 5 mins, as we would like the rice to be slightly softer that usual so it is more suitable for a delicious pudding.
Heat 1 litre of coconut cream w the zest of 1 orange, the cardamom , 2 cinnamon sticks & 100g palm sugar, bring up to heat the add your strained brown rice.
Simply cook this out slowly for 20-25 mins adding more coconut cream if you need to keep the rice nice and soupy.
After 20 mins have a little taste and season to your liking, this means more sugar, a pinch of salt & more coconut cream depending on how runny you like it.
This is not a stiff pudding, it should be slightly runny & really fun to eat, not much chewing required.
When you are satisfied plate up and sprinkle w a little five spice, some berries, the remaining flesh from the oranges & the toasted pistachios (or your preferred nuts) for texture.
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.