CREAMY COCONUT RICE PUDDING
COOKBOOK: Mag Recipe
For the first time EVER I find a recipe that makes more than what is specified on the recipe. The recipe states it makes 6 cups, I can confirm that it makes up 15 cups, as a matter of fact, there was so much that I served it in small bowls to get the most out of it. We were going to have rice pudding for a week!
I can give or take on a rice pudding. Coconut with mango on the top was enticing. Erica loved it! Easy enough to make but there is a long waiting factor before you can serve. Too much effort for a dessert that didn’t have the wow factor.
1 cup Jasmine Rice (long grain)
2/3 cup caster sugar
1/3 cup custard powder
1 tablespoon vanilla extract
1 x 400ml can coconut milk
3/4 cup milk
extra 1/2 cup of sugar
1 cup shredded coconut
1/2 cup thicker cream
1 mango or canned mango (sliced)
Place rice in a colander. Since with cold water to remove any discolouration. Add rice to a large pan of boiling water, boil gently. Cook until just tender (please refer to package cooking instructions). Drain well. Set aside.
Whisk eggs, sugar, custard powder and vanilla extract in a large bowl until light and creamy.
Combined coconut milk, milk and extra sugar in a large pan. Stir over low heat, without boiling and until sugar dissolves. Remove from heat. Gradually whisk hot milk into egg mixture. Stir in rice. Transfer mixture into a large bowl and refrigerate several hours or overnight.
Serve pudding topped with mango slices and extra coconut. Decorate with mint leaves.