appetite magazine
Creamy coconut rice pudding
Serves: 4
  • 100g pudding rice (or arboria rice)
  • 400ml tin coconut milk
  • 600ml coconut milk (in a carton)
  • pinch of salt
  • 75g caster sugar
  • 1 tbsp butter
  • To finish:
  • frozen blackberries
  • blackcurrants
  • redcurrants
  • shaved coconut
  • honey
  1. Butter a medium pudding dish.
  2. Empty both coconut milks into a large jug and stir to combine thoroughly.
  3. Put the rice in a saucepan and pour over the milk.
  4. Leave to stand for 30 mins.
  5. Preheat oven to 150C/Gas 2.
  6. Stir salt and sugar into the milk and rice, sprinkle with flakes of butter.
  7. Bake for 2–21/2 hours or until thick and creamy and browned on top.
  8. Serve sprinkled with mixed berries (frozen blackberries look beautiful and thaw in the hot pudding), a little honey and some shaved coconut.
Recipe by appetite magazine at