Coconut Rice Pudding
Ingredients
- 3 oz pearl rice
- 3/4 pint coconut milk
- 3/4 pint cream
- 1.50 oz caster sugar
- 0.50 vanilla pod
Method
- Heat milk, cream and
vanilla pod over medium heat. Put the pearl rice and sugar into a
greased ovenproof dish and add the hot liquid and stir and cover with
tinfoil.
- Cook in a low oven – 140°C for an hour, stirring after half an hour
- When the rice is soft and nearly all of the liquid has evaporated, remove from the oven.
- Serve in a glass or steel ring and then top with the warm fruit salad.
