AT A GLANCE
Many Latin American rice puddings are made with condensed milk and evaporated milk, while others are sweetened with rich dark brown sugars. This is our take on a Peruvian version, made with chancaca - a syrup made with unrefined piloncillo sugar - which gives it a distinctive pale caramel colour. Piloncillo can be hard to find, but any rich dark brown sugar will also work well.
|01||Combine rice, coconut milk, ½ tsp sea salt and enough cold water to cover by 1cm in a saucepan, bring to the boil, reduce heat to low, cover with a tight-fitting lid and cook until tender (10-15 minutes). Set aside without uncovering to steam for 5 minutes.|
|02||Meanwhile, stir sugar, coconut, cinnamon quills, star anise and 150ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then reduce heat to medium and simmer until syrupy (6-8 minutes). Stir into rice to taste, divide among bowls and serve warm drizzled with extra coconut milk, and scattered with extra piloncillo, shaved coconut, ground cinnamon and orange rind.|