This mouth-watering recipe is ready in just 1 hour and 35 minutes and the ingredients detailed below can serve up to 4 people.
Featured In:
Asian Recipes
Ingredients
Method
1) Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
2) Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press cling film directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
3) To serve, top with brown sugar, banana, and a scoop of ice cream. Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetened with honey or 95g dried blueberries steeped in 120ml boiling water.
Copyright 2005 Television Food Network, G.P. All rights reserved.
2) Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press cling film directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
3) To serve, top with brown sugar, banana, and a scoop of ice cream. Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetened with honey or 95g dried blueberries steeped in 120ml boiling water.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Rate this recipe
Overall Rating:
4.60
(18)
