- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 150g short-grain pudding rice
- 150g golden caster sugar
- 2 x 400ml cans coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 300ml double cream, plus a little extra
- 1 tsp vanilla extract
For the rum & raisin syrup
For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
In the same saucepan (there’s no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.
Use up leftoversStir chopped mango through any leftover coconut rice pudding that has been chilled in the fridge. Serve in scoops scattered with toasted coconut flakes, if you have any.