Creamed coconut rice pudding
Photography by Georgie ColeThis comforting rice pudding tastes fantastic with a hint of mango over the top.
Serves 4
Ingredients
100g short/medium-grain rice
1 stalk lemon grass, bruised
1/2 cup caster sugar
1 tsp vanilla extract
500ml coconut milk
200ml full-fat milk
1 mango, peeled, cut into shavings with a vegetable peeler
Method
Rinse the rice under cold running water. Place in a saucepan with the lemon grass, sugar, vanilla and coconut and full-fat milk. Bring to the boil, stirring. Reduce heat to very low and simmer for 1 hour, stirring occasionally to prevent it from sticking. Remove and discard the lemon grass and set aside to cool.
Serve the coconut rice at room temperature topped with mango shavings.
delicious. - January 2002
Recipe by Valli Little
