Recipe

Baked coconut and lemon rice

Feb 27, 2013 1:00pm
  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 8
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Ingredients

Baked coconut and lemon rice
  • 1/2 cup medium-grain white rice
  • 3/4 cup light coconut milk
  • 2 strips lemon zest
  • 3 cup milk
  • 4 eggs
  • 1/2 cup caster sugar
  • 2 teaspoon grated lemon zest
  • 1 cup shredded coconut
  • whipped cream, to serve

Method

Baked coconut and lemon rice
  • 1
    Preheat oven to 180°C/160°C fan forced. Lightly grease a 2L (8 cup) oval ovenproof dish. Place dish in a deep roasting pan.
  • 2
    Combine rice, coconut milk and zest strips in a medium saucepan over moderate heat. Bring to the boil. Cover, then reduce heat to low. Cook, 15 minutes, or until rice has absorbed all liquid. Cool. Using a fork, fluff rice. Remove and discard zest strips.
  • 3
    Whisk milk, eggs, sugar and grated zest in a large bowl. Stir cooled rice and coconut into egg mixture.
  • 4
    Pour into prepared dish. Pour boiling water into roasting pan to reach halfway up side of ovenproof dish. Bake, 55-60 minutes, or until just set. Serve warm with cream.

Notes

Be careful not to overcook, or the custard will separate.

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