Durban kheer (rice pudding) with chilli pineapple

Wash the rice well, then soak in a large bowl with about 2 cups water for at least 30 minutes before cooking. If you skip this step, add ½ cup water to the cooking liquid.If using cardamom pods, heat in a small frying pan over medium heat, to lightly toast. As soon as they begin to dance around in the pan and are fragrant, remove from the heat. Pry open the cardamom pods, extracting the inner seeds. Discard the shell. Crush the seeds with a mortar and pestle, then transfer to a large saucepan with the milks, sugar, cinnamon stick and saffron. Bring to a simmer.Drain the rice in a fine mesh sieve, breaking up the softened grains with your fingers, then add to the simmering milk mixture. Cook, stirring occasionally (to make sure the rice doesn’t stick to the bottom of the pan), for 30 minutes, or until the rice is very soft and the mixture is thick.While the rice cooks, in a medium bowl combine the ingredients for the chilli pineapple and set aside for 30 minutes before using.Once the rice pudding is cooked, add a little extra milk or water if you prefer a thinner consistency. Stir through a pinch of salt, then remove from the heat.Divide the Durban kheer between serving bowls and top with the chilli pineapple, pistachios and a drizzle of coconut cream.NotesThe cardamom pods can be substituted with ½ tsp ground cardamom. If substituting, add the ground cardamom directly to the milk mixture with the cinnamon and saffron.Substitute pistachios with any other nuts you have on hand.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at