Sweet Coconut Rice Pudding
- ½ vanilla bean, split
- 150ml coconut milk
- 400mls trim milk
- 400mls cream
- 80g caster sugar
- 1 ttar anise
- 2 tbsp toasted desiccated coconut
- 80g short grain rice
Preheat oven to 160C.
In a saucepan add the vanilla bean, coconut milk, trim milk, cream, sugar, and star anise.
Bring to the boil and simmer for 10 minutes, stirring occasionally.
Using a slotted spoon, remove the vanilla bean and star anise.
Quickly wash the rice and place into an ovenproof dish and add the milk.
Cover with a lid and place into the oven for about 30 minutes until the rice is cooked through. Leave to cool or serve straight away.
This can be eaten cold or cook the day or hours before and then reheat. Sprinkle toasted coconut and brown sugar on top.
It can also be served accompanied with diced mango or pineapple, a sorbet or gingerbread.
Suggested wines to complement this recipe
Palliser Estate Noble Riesling 2008
Fromm Riesling Spatlese 2007