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.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Other recipes with rice

Discovery+ Shows on discovery+

Discovery+ Stream on discovery+