AT A GLANCE
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.
|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.|