Rice pudding with brown sugar and coconut

AT A GLANCE

  • Serves 4 - 6 people

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.

  • 200 gm (1 cup) long-grain rice, rinsed under cold running water
  • 200 ml coconut milk, plus extra (optional), to serve
  • 165 gm (3/4 cup) piloncillo (see note) or brown sugar, plus extra to serve
  • 40 gm (1/2 cup) finely grated fresh coconut (from about 1/2 coconut), plus extra shaved, to serve
  • 2 cinnamon quills
  • 1 star anise
  • Ground cinnamon and finely grated orange rind, to serve
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.
NotePiloncillo is available online from Mexican food stockists such as Fireworks Foods (fireworksfoods.com.au).

Topics:

DESSERT, COCONUT, PUDDING, WINTER, CINNAMON, RICE, LATIN AMERICAN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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