Advertisement
Coconut Rice Pudding
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Levi Roots
Published 2009
This is really good – fabulocious! If you keep it in the fridge you will always be opening the door for a sneaky spoonful. Lovely with pineapple or sliced mangos with lime squeezed over them.
Ingredients
250 g 9 oz 100 g 3½
Method
- Put the rice, sugar and milk in a heavy-bottomed saucepan and heat gently until the milk is simmering.
- Simmer the rice very gently, stirring occasionally, until it is cooked and the mixture is thick and porridge-like – it will take about 30 minutes.
- Remove from the heat and stir in the coconut milk. It will seem too sloppy but it firms up as it cools. On
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe