Coconut Rice with Caramel-Coated Fruit

Cooked rice pudding can be baked in a mould and served as a gateau. A classic example is Gâteau de Riz, for which cooked rice is moulded and baked. Dried or candied fruits may be added and the rice can be baked in a caramel-coated mould. Here, coconut milk replaces dairy milk and the cooked rice is set in a coconut-coated mould - the result is entirely different to traditional rice puddings.

1. Cook 200 g pudding rice in 1-2 litres coconut milk. Line the base of a charlotte mould with non-stick parchment. Brush the mould with melted unsalted butter and coat with lightly toasted fine desiccated coconut, including the base.

   

2. Beat 2 eggs and 6 yolks with 200 ml double cream and stir into the coconut rice. Spoon this into the mould, taking care not to disturb the base lining or the coconut coating. Bake at 160°C for 45 minutes. Allow to cool, then chill.

   

3. Prepare caramel-coated fruit (see box) to accompany the pudding. Use a knife to loosen the pudding from the mould. Keep the knife as close as possible to the mould to preserve the coconut coating on the side of the pudding.

   

4. Cover the pudding in its mould with a platter or tall stand. Invert both mould and stand, then remove the mould very gently. Press on additional toasted coconut if necessary.