Rice Pudding with Coconut Crumble.
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
Rice Pudding.
- 60g pudding rice
- 200ml double cream
- 400ml whole milk
- 40g caster sugar
- 1tsp vanilla bean paste
- 1/2tsp ground cinnamon
- Pinch of salt
Coconut Crumble.
- 60g pudding rice
- 200ml double cream
- 400ml whole milk
- 40g caster sugar
- 1tsp vanilla bean paste
- 1/2tsp ground cinnamon
- Pinch of salt
- 30g butter
- 40g caster sugar
- 30g plain flour
- 15g rolled oats
- 15g desiccated coconut
Method
- STEP 1Place all the rice pudding ingredients in a large saucepan. Bring up to a simmer on medium heat. Cook, stirring constantly for 30 minutes or until the rice have absorbed all the liquid and is thick and creamy.
- STEP 2Place all the coconut crumble ingredients in saucepan. Cook, stirring on low heat until the butter has melted. Spoon onto a baking tray. Bake in 180c fan forced oven for 10-12 minutes.
- STEP 3Serve the rice pudding with the crumble and fresh fruits.