Ingredients for Baked Coconut Rice Pudding
- Pudding Rice
- 2 cups coconut milk
- 1 cup whole milk
- Zest of 1 lime
- Caster Sugar
- 1 tablespoon butter
- Pinch of ground star anise (optional)
- Fruit
How to Make Baked Coconut Rice Pudding
- Preheat oven to 300°F (150°C).
- In a large bowl, combine 1 cup uncooked long-grain rice, 2 cups coconut milk, 1 cup whole milk, 1/4 cup granulated sugar, and the zest of 1 lime.
- Pour the rice mixture into a lightly greased 4-liter shallow ovenproof dish. Dot the surface with 1 tablespoon of butter.
- Bake for 30 minutes.
- Remove the lime zest from the pudding.
- Stir the pudding well. Add a pinch of ground star anise (optional). Return to the oven and bake for 1-2 hours, or until almost all the milk is absorbed and a golden brown skin forms on top. If the top browns too quickly, cover loosely with foil.
- Let cool slightly before serving. Serve warm or chilled with fresh or stewed fruit.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
431g
Fat
224g
Carbs
38g
