Desserts Recipes - Coconut Rice Pudding Recipe

Ingredients

• 90g/1/2 cup pudding rice

• 600ml/2 1/2 cups coconut milk

• 300ml/1 1/4 cups full-fat (whole) milk

• 75g/2 3/4oz/scant 1/2 cup caster (superfine) sugar

• 25g/1oz/2 tbsp butter, plus extra for greasing               

• 45ml/3 tbsp grated fresh or desiccated (dry unsweetened) coconut, toasted

• 1 small, ripe Pineapple

• 30ml/2 tbsp sesame oil

• 5cm/2in piece of fresh root ginger, peeled and grated

• shavings of toasted coconut, to decorate

Serves 4-6

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Method:

1. Preheat the oven to 150°C/300°F/Gas 2. Grease an ovenproof dish. In a bowl, mix the rice with the coconut milk, and 50g/2oz/1/4 cup of the sugar and pour it into the ovenproof dish. Dot pieces of butter over the top and place the dish in the oven.

2. After 30 minutes, take the dish out and gently stir in the toasted coconut. Return it to the oven for a further 1 1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding.

3. Using a sharp knife. peel the pineapple and remove the core, then cut the flesh into bite size cubes.

4. Towards the end of the cooking time, heat the oil in a large wok or heavy pan. Stir in the ginger, stir-fry until it becomes aromatic, then add the pineapple cubes, turning them over to sear on both sides.

5. Sprinkle the ingredients with the remaining sugar and continue to cook until the pineapple is slightly caramelized in texture.

6. Serve the pudding spooned into bowls and topped with the hot. caramelized pineapple and toasted coconut.

Note: This rice pudding is often accompanied by fruits in syrup, or sautéed bananas or pineapple.