Rice pudding with raisins, almonds and coconut syrup

AT A GLANCE

  • Serves 4 - 6 people

Coconut sugar is readily available from Asian grocers and health-food shops, but if you can't lay your hands on any, use brown sugar or muscovado sugar instead.

  • 285 gm long-grain rice
  • 150 gm coconut sugar
  • 80 gm seedless raisins
  • 400 ml coconut milk
  • 150 ml milk
  • 100 ml condensed milk
  • 1 egg yolk
  • ¼ cup toasted natural almonds, coarsely chopped
  • Finely grated orange rind, to serve
01   Cook rice in a rice cooker or by absorption method
02   Meanwhile, bring coconut sugar and 60ml water to the boil in a saucepan over high heat, stirring to dissolve sugar, until a light syrup forms (3-4 minutes). Add raisins, stir and set aside.
03   Bring coconut milk, milk and condensed milk to the boil in a saucepan over medium-high heat, add rice, egg yolk and ¼ tsp salt, and stir until thickened (3-5 minutes). Serve rice pudding topped with coconut syrup, raisins, almonds and orange rind to taste.
NoteTo cook rice by absorption method, rinse rice, place in a saucepan with a little salt, cover with water by 2cm, cover with a tight-fitting lid, bring to the boil, then reduce heat to lowest setting and cook for 15 minutes. Set aside, without uncovering, for 10 minutes, then uncover and fluff up with a fork.

Topics:

COCONUT MILK, ORANGE, COCONUT, DESSERT, RICE, RICE, ALMONDS, PUDDING

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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