- 2tbsp butter
- 200g pudding rice
- 150g sugar
- 200g MAGGI Coconut Milk Powder
- 800ml warm water
- 2tsp vanilla extract
- 1tbsp cinnamon
Coconut Rice Pudding
Ingredients
Method
Method
In a large pan, melt the butter. Add the rice and stir to coat in the melted butter. Stir in the remaining ingredients except the cinnamon, and bring to a simmer, stirring constantly.
Transfer to an ovenproof baking dish and dust with cinnamon. Bake in an oven preheated to 140°C for 1hour 15mins or until the skin is caramelised and blistered, stirring halfway through baking time.
Remove from the oven, stir and stand for 20 minutes until thickened. Serve.
Serving suggestions
Serve with baked plums for a tradition take on this British classic, or add a tropical spin by serving with wedges of caramelised pineapple, mango coulis and fresh passionfruit.
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