A can of coconut milk imparts the most delicious flavour to a simple rice pudding. You can garnish this pudding with toasted or desiccated coconut, or even add some diced-up ripe mango or papaya.
60g pudding rice
80g caster sugar
1 x 400ml can coconut milk
2-3tbsp desiccated or shaved coconut
Put the rice, two-thirds of the milk and the sugar in a thick-bottomed saucepan, bring to the boil and simmer gently (preferably on a simmer plate) for about 20-25 minutes – stirring every so often and adding more milk if the rice is getting dry – until the rice is tender.
Add half of the coconut milk and continue simmering for a few minutes, then remove from the heat. Add the rest of the coconut milk and stir every so often until the rice is cool. The rice should be a fairly creamy consistency; if not, you can adjust it with a little more milk.
Meanwhile, toast the coconut under the grill until golden. Serve the rice with the toasted or desiccated coconut (and the diced fruit, if desired) scattered over it.Reuse content