Coconut Rice Pudding with Raspberries ⋆Anne's Kitchen
Enjoy a comforting Coconut Rice Pudding with tangy raspberries and crunchy pistachio brittle for a delicious dessert or breakfast. Easy to make in 35 minutes!
Ingredients
- 40g sugar
- 4 tsp water
- 40g pistachios, chopped
- 20g butter
- 200g risotto rice
- 600ml coconut milk
- 2 ½ tbsp sugar
- 450ml milk
- a pinch of salt
- 200g raspberries
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