Monday, 29 July 2013


I make this rice pudding just in the pan, which saves having to turn on the oven in this muggy weather, and also makes it ridiculously easy. The result is a smooth, almost silky pudding, which the coconut flavour really works well with. Following the baking tradition of putting coconut and jam together, I like to dollop a spoonful of strawberry jam on each serving. All the flavours of a fantastic dessert.

100g pudding rice
400ml tin coconut milk
100ml milk
50g sugar
A good grating of nutmeg

Strawberry jam to serve (optional)

Bring all the ingredients, expect for the jam, to boil in a pan, then reduce the heat to low and leave to simmer for about 30 minutes, stirring occasionally to make sure it doesn’t stick to the pan. When ready the pudding should be thick and gooey. Serve with a splodge of jam.

No comments:

Post a Comment