Recipe

Coconut rice puddings

Sep 30, 2011 2:00pm
  • 1 hr cooking
  • Makes 6 Item
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Ingredients

Coconut rice puddings
  • 4 eggs
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon vanilla extract
  • 400 millilitre can coconut cream
  • 1 1/2 cup (375ml) gluten-free soy milk
  • 1 cup cooked white medium-grain rice
  • 1/2 cup (80g) sultanas
  • 1/2 teaspoon ground cinnamon

Method

Coconut rice puddings
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 6 ¾-cup (180ml) ovenproof dishes.
  • 2
    Whisk eggs, sugar and extract in large jug until combined; whisk in coconut cream and milk. Stir in rice and sultanas. Divide mixture evenly among dishes; place dishes in large baking dish. Add enough boiling water to come halfway up sides of small dishes.
  • 3
    Bake puddings 20 minutes, whisking gently with fork under the skin of the puddings twice this stops the rice sinking to the bottom of the dishes. Sprinkle puddings with cinnamon; bake a further 20 minutes or until set. Stand puddings 10 minutes before serving.

Notes

This recipe is also gluten-free.

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