Coconut brown rice pudding

  • Preparation Time5 mins
  • Cooking Time90 mins
  • Serves4
  • DifficultyEasy
2 (380g) tins light coconut milk
770ml milk
150g short-grain brown rice
1/4 tsp fine salt
110g caster sugar
Serving suggestion: Brown sugar, sliced bananas, and vanilla ice cream
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.

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