Desserts Recipes - Coconut Rice Puddings Recipe

Ingredients

• 175g/60z/scant 1 cup jasmine rice

• 400ml/1 2/3 cup coconut milk

• 2.5ml/1/2 tsp grated nutmeg, plus extra for sprinkling

• large pinch of salt

• 60ml/4 tbsp golden caster (superfine) sugar

• oil, for greasing

• 2 oranges, skin and pith removed and cut into thin rounds

• orange peel twists, to decorate

Serves 4

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Method:

1. Rinse and drain the rice. Place in a saucepan, cover with water, and bring to the boil. Cook for 5 minutes until the grains are just beginning to soften. Drain well.

2. Place the rice in a muslin-lined steamer, then make a few holes in the muslin to allow the steam to get through. Steam the rice for 15 minutes or until tender.

3. Put the steamed rice in a heavy-based saucepan with the coconut milk, nutmeg, salt and sugar, and cook over a gentle heat until the mixture begins to simmer.

4. Simmer for about 5 minutes until the mixture is thick and creamy, stirring frequently to prevent the rice sticking.

5. Spoon the rice mixture into four lightly oiled 175ml/6fl oz/3/4 cup moulds or ramekins and leave to cool.

6. When ready to serve, heat the grill to high. Line a baking tray or the grill rack with foil and place the orange slices on top. Sprinkle the oranges with a little grated nutmeg, then grill for 6 minutes until lightly golden, turning the slices halfway through cooking.

7. When the rice mixture is cold, run a knife around the edge of the moulds or ramekins and turn out the rice. Decorate with the orange peel twists and serve with orange slices.

Note: Sticky rice pudding is a rich and creamy specialty of many Asian countries.