SunRice Recipe
Coconut Rice Pudding
Try out this coconut rice pudding dish for a delicious dessert idea! Baked and topped with beurre bosc pears, this coconut rice dessert is a perfect sweet treat to share.
15
min prep
60
min cook
75
min total
Method
1
Preheat oven to 180°C fan forced. Grease a 10-cup capacity ovenproof dish.
2
Combine the rice, sugar, vanilla, coconut milk and milk in a large bowl, mix well. Pour into the ovenproof dish. Put dish onto a baking tray (this makes it easy to get in and out of the oven). Cover the dish tightly with a greased foil. Bake for 20 minutes. Remove from the oven, stir with a fork to separate the grains. Cover and return to the oven. Bake for a further 40 minutes.
3
Remove from the oven, remove and discard the foil. Stir rice again with a fork then return to the oven uncovered further for 25-30 minutes or until most of the milk has been absorbed, it will continue to cook and thicken on standing. Stand 15 minutes without stirring.
4
While pudding is standing, melt butter and brown sugar in a large non-stick frying pan over medium-high heat. Add pears, cook, turning occasionally for 5-10 minutes until tender. Remove from the heat, add caramel sauce and shake to coat the pears. Spoon the pears and caramel sauce over the rice pudding and serve. Tip: Use a good quality thick salted caramel sauce, available from supermarket.
5
Tip: The pudding is delicious served hot or cold and reheats well. To reheat, spoon into individual bowls, cover with damp paper towel and microwave for 2-3 minutes on Medium/50% power.
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