Coconut and Raspberry Rice Pudding

This is a deliciously different version of traditional rice pudding.

CoconutRice_1

CoconutRice_2

Rice pudding is such a comfort food but because you don’t serve it hot, (as it will burn your mouth), it can be eaten whatever the weather is doing outside. Some people even like to eat it cold – I’m not one of them though 🙂

This recipe is ultra creamy with a hint of coconut flavour. The addition of two good dollops of raspberry jam adds extra sweetness, and the sprinkling of shredded coconut on top adds a crunchy texture. If you don’t fancy the coconut on top then simply leave it off.

My husband announced that it is the best rice pudding that he has ever tasted. (I know I have mentioned before that he doesn’t eat rice but this is the only way he will eat it.)

Ingredients – serves 6:

  • 1 cup water
  • 3/4 cup long grain white rice
  • pinch of salt
  • 400g/14 oz can coconut cream
  • 2 and 1/4 cups milk (whatever milk you have – I used HiLo)
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla essence
  • 12 teaspoons good raspberry jam (jelly)
  • approx 1/4 cup shredded coconut

Method:

  • Put the water, rice and salt into a large saucepan and bring to the boil.
  • Lower the heat and simmer, covered, until the water is absorbed (about 10 minutes depending on your stove top).
  • Stir in the coconut cream, milk, sugar, lemon juice and ground cinnamon.
  • Simmer, uncovered, stirring often for 45-50 minutes or until the rice is tender and the milk has thickened slightly. (The pudding will thicken more upon cooling, so don’t worry if it still looks a little runny at this stage.)
  • Turn off the heat then stir in the vanilla essence.
  • Cover the entire surface of the pudding with some baking paper that has been coated with butter. (This stops a skin from forming.)
  • Cool the pudding in the pan until only just warm – if you serve it hot then you will burn your mouth.
  • Divide the pudding between your serving bowls. Dollop 1 teaspoon of raspberry jam into the centre of each bowl and then use a skewer to swirl it through the pudding.
  • Top each bowl with a sprinkling of the shredded coconut (if using), then dollop on another teaspoon of jam.
  • Serve and enjoy!

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