A Recipe Blog

This recipe loosely based on a coconut rice pudding recipe found on coconut rice pudding recipe found on bestrecipes.com.au. Good ratings from hubby, dad-in-law and Aiden (our pageboy at our wedding and James’s cousin ^_^). I’m fairly happy with the photo I got of it on my little mobile too! (see below)

Serves: 5-6

Ingredients

1 cup arborio rice

1 400ml can light coconut cream

2/3 cup water

30 g desiccated or shredded coconut

6 teaspoons sugar

1 egg, beaten

½ cup sultanas

Cinnamon sugar, to garnish.

Method

1. Mix 1/3 a cup of water with all the coconut cream.

2. Put rice, coconut, ¾ of the coconut cream mix, and sugar in a saucepan.

3. Cook mixture on low-medium heat for approximately 20 minutes or until thickened, stirring occasionally.

4. Add beaten egg.

5. Add remainder of coconut milk.

6. Continue cooking mixture for 10 minutes over medium heat, stirring more frequently to prevent burning.

7. Add the remainder of the water and the sultanas.

8. Cook mixture, stirring continuously, on medium heat for approximately 5 minutes or until thickened and creamy.

9. Remove from heat. Garnish with cinnamon sugar and serve.

Tags: coconut, gluten free, pan fried, rice, sultanas, vegetarian