Coconut rice pudding

Serves 4

(Jason Lowe)

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
800ml-1ltr milk
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.