Coconut Rice Pudding
> 1 Hour
Serves 8
Vegetarian
Coconut Rice Pudding
Ingredients
Method
Preheat oven to 180°C fan forced. Grease a 10-cup capacity ovenproof dish.
Combine the rice, sugar, vanilla, coconut milk and milk in a large bowl, mix well. Pour into the ovenproof dish. Put dish onto a baking tray (this makes it easy to get in and out of the oven). Cover the dish tightly with a greased foil. Bake for 20 minutes. Remove from the oven, stir with a fork to separate the grains. Cover and return to the oven. Bake for a further 40 minutes.
Remove from the oven, remove and discard the foil. Stir rice again with a fork then return to the oven uncovered further for 25-30 minutes or until most of the milk has been absorbed, it will continue to cook and thicken on standing. Stand 15 minutes without stirring.
While pudding is standing, melt butter and brown sugar in a large non-stick frying pan over medium-high heat. Add pears, cook, turning occasionally for 5-10 minutes until tender. Remove from the heat, add caramel sauce and shake to coat the pears. Spoon the pears and caramel sauce over the rice pudding and serve. Tip: Use a good quality thick salted caramel sauce, available from supermarket.
Tip: The pudding is delicious served hot or cold and reheats well. To reheat, spoon into individual bowls, cover with damp paper towel and microwave for 2-3 minutes on Medium/50% power.
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Coconut Rice Pudding
> 1 Hour
Serves 8
Vegetarian
Ingredients
Method
Preheat oven to 180°C fan forced. Grease a 10-cup capacity ovenproof dish.
Combine the rice, sugar, vanilla, coconut milk and milk in a large bowl, mix well. Pour into the ovenproof dish. Put dish onto a baking tray (this makes it easy to get in and out of the oven). Cover the dish tightly with a greased foil. Bake for 20 minutes. Remove from the oven, stir with a fork to separate the grains. Cover and return to the oven. Bake for a further 40 minutes.
Remove from the oven, remove and discard the foil. Stir rice again with a fork then return to the oven uncovered further for 25-30 minutes or until most of the milk has been absorbed, it will continue to cook and thicken on standing. Stand 15 minutes without stirring.
While pudding is standing, melt butter and brown sugar in a large non-stick frying pan over medium-high heat. Add pears, cook, turning occasionally for 5-10 minutes until tender. Remove from the heat, add caramel sauce and shake to coat the pears. Spoon the pears and caramel sauce over the rice pudding and serve. Tip: Use a good quality thick salted caramel sauce, available from supermarket.
Tip: The pudding is delicious served hot or cold and reheats well. To reheat, spoon into individual bowls, cover with damp paper towel and microwave for 2-3 minutes on Medium/50% power.