This rice pudding with a Caribbean twist combines milk and coconut milk. It's a delicious alternative to traditional rice pudding.
3 people made this
200g caster sugar
200ml coconut milk
1/2 (400g) tin condensed milk
ground cinnamon for sprinkling
Method Prep:45min › Ready in:45min
Cook rice in 1L milk till softened but not dry.
Meanwhile, bring the sugar to melt in a frying pan, being careful not to burn it. When turning a dark caramel colour add the coconut milk with 500ml moil and simmer till the caramel is completely dissolved.
Add the caramel and condensed milk in the pan with the rice. Mix well with a wooden spoon and simmer for another 10 minutes, stirring every so often.
Serve rice pudding warm or cold sprinkled with cinnamon.