Ingredients Jump to Instructions ↓

  1. 4-6 90 g 600 ml 300 ml 75 g 25 g 45-60 ml 1 small 30 ml 5 cm Pudding rice Coconut milk Full-fat (whole) milk Caster (superfine) sugar Butter, plus extra for greasing Fresh or desiccated (dry unsweetened shredded) coconut, toasted Sweet pineapple Sesame oil Fresh root ginger, peeled and grated Shavings of toasted coconut, for garnishing

Instructions Jump to Ingredients ↑

  1. : Preheat the oven to 150 o C/300 o F/Gas 2. Grease an oven proof dish. In a bowl, mix the rice with coconut milk, milk and 50 g sugar and tip it into the oven proof dish. Dot pieces of butter over the top and place the dish in the oven. After 30 minutes, take the dish out and gently stir in the toasted coconut. Return it to the oven for a further 1 1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding. Using a sharp knife, peel the pineapple and remove the core, then cut the flesh into bite-size cubes. Towards the end of the cooking time, heat the oil in a wok or heavy pan. Stir in the ginger and, as the aroma is released, add the pineapple cubes, turning them over to sear on both sides. Sprinkle with the remaining sugar and continue to cook until the pineapple is slightly caramelized. Serve the rice pudding spooned into bowls and topped with the hot, caramelized pineapple and shavings of toasted coconut.


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