About this recipe:This is a very good pudding and really cheap too. A nice change from regular rice pudding. Serve with toffee sauce, mango or apricot jam, fresh or dried fruit. You could try using some coconut milk in place of regular milk, for more coconut flavour.
200g desiccated coconut
2 teaspoons vanilla extract
200g medium-grain rice
220g caster sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Bring the milk to the boil in a large saucepan; add the coconut and vanilla. When it starts to boil, add the rice and stir from time to time, cook for 30 minutes over medium heat until the rice is cooked and milk becomes creamy.
Add sugar and cook for 5 more minutes. Tip: add 3 tablespoons of creme fraiche, pour in small bowls and refrigerate until ready to eat, serve cold.
This was nice and easy to make, my son loved it. Next time I would use less dessicated coconut but replace some of the regular milk with a can of coconut milk, and I would also use white sticky rice as it lends itself really well to puddings. I give it 3 stars, my son gives it 5! - 25 Mar 2012