- Ingredients
- 2tbsp butter
- 200g pudding rice
- 150g sugar
- 200g MAGGI Coconut Milk Powder
- 800ml warm water
- 2tsp vanilla extract
- 1tbsp cinnamon
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.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.