Coconut Rice Pudding Recipe

Coconut rice pudding. Photo / Babiche Martens.

Serves 4

1 vanilla pod
420g tin coconut milk
½ cup sugar
2 cups water
1 cup milk
3 slices fresh ginger
1½ cups sticky white rice or short grain
Pinch nutmeg
½ cup toasted coconut chips
1 persimmon, sliced thinly

1. Split vanilla pod down centre and scrape out seeds with a small knife.

2. Place vanilla pod and seeds, coconut milk, sugar, water, milk and ginger slices in a medium-sized pot. Slowly bring to a simmer.

3. Add rice, stirring occasionally, and continue to cook for 20-25 minutes until liquid is absorbed. Add a little extra milk if needed.

4. Remove from heat and take out ginger slices. Add nutmeg.

5. Serve warm with toasted coconut and slices of persimmon.

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New Zealand Herald

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