I have to confess to not being a fan of rice pudding (thanks to school dinners back in the day!) but this recipe has completely changed by opinion. It's a delicious creamy fruity pudding and is perfect for these windy wintery days.
Passion Fruit & Coconut Rice Pudding
Helen Upshall
4
5 minutes
65 minutes
A super simple baked rice pudding
Ingredients
- 700ml full fat milk
- 50g salted butter
- 210g tin condensed coconut milk
- 1 tsp vanilla bean paste or essence
- 3 - 4 cardamom pods, optional
- 150g pudding rice
- 1 heaped tbsp Passionfruit Preserve
To serve:
- Passionfruit Preserve
- Handful toasted coconut flakes
Directions
Preheat the oven to 150C/130C fan/gas 2.
In an oven-proof pan with lid, add the milk, butter, condensed coconut milk, vanilla and cardamom. Gently warm over a medium to low heat until the butter has completely melted.
Pour in the pudding rice and stir well to combine. Bring the pan to a boil, turn the heat down and allow to very gently simmer for 5 minutes, stirring regularly to ensure the rice doesn’t stick.
Stir through the passionfruit preserve, place on the lid and put in the preheated oven for 1 hour. After 30 minutes, remove from the oven, give the rice a really good stir and return to the oven for a further 30 minutes.
Remove the rice from the oven and give it another good stir, discarding of the cardamom pods. Top the pudding with a generous amount of Passionfruit Preserve gently swirling into the rice. Sprinkle with a handful of coconut flakes and serve straight to the table.
