- Ingredients
- 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.
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