Coconut milk rice pudding
Author: The Duke of Wellington Inn, Newton
Serves: 4
Ingredients
- 110g pudding rice
- 460ml coconut milk
- 220ml milk
- 4 tsp caster sugar
- 1 vanilla pod
- 5 drops vanilla essence
- 100g clotted cream
Method
- Put the rice, coconut milk, milk, sugar and vanilla in a heavy-based pan over a medium heat and bring to the boil. Reduce heat, cover and cook over a low heat for 1 hour, stirring occasionally. Once cooked, leave to cool with the lid on. When cold, remove the vanilla pod and stir in the cream. Pour into dishes and refrigerate until ready to serve.
