This Sunday I did a Chinese-style roast chicken and wanted to try something a little different for pudding. This is an adaptation of Delia's Traditional Rice Pudding recipe - very scrummy but you can't eat a lot at once! Goes really nicely with slices of fresh mango.
1 cup Jasmine Rice
400ml Can of Coconut Milk
500ml Milk
50g Sugar
1 Sachet Coconut Cream
2 tbsp Dessicated Coconut
1 tsp Vanilla Essence
Ground Nutmeg
Whole Star Anise (optional)
Preheat oven to 150 Celcius
1) Heat coconut milk, milk, sugar, coconut cream, vanilla essence and dessicated coconut in a saucepan.
2) Add rice and simmer until the rice just starts to soften.
3) Pour into a greased dish and place in the oven. Stir after 30 minutes.
4) Cook for another 30 and stir again. Sprinkle well with nutmeg, decorate with star anise and bake util the rice is cooked and the top is golden.
