Caramel coconut creamed rice

Serves 8

Ingredients

1/2 cup (90g) arborio rice
1/3 cup (65g) dark brown sugar
1/2 tsp cinnamon
1 tsp vanilla extract
2 cups (500ml) full fat coconut milk
1 cup (250ml) full cream regular milk
2 egg yolks

Method

Preheat oven to 180°C (160°C fan-forced).

Place all ingredients, except for the egg yolks, in a medium sized saucepan over low heat, whisk to combine.

Increase heat to medium, to allow the mixture to come to a gentle bubble. Then turn down to low again and simmer for 5 minutes, or until mixture has thickened.

Remove from heat and to cool for 20 minutes, then quickly whisk through the egg yolks.

Transfer to a 20cm x 20cm square baking dish, and bake for 40 minutes, or until a gooey caramel top forms. Serve immediately.

Serving Suggestions

Note

Using dark brown sugar, instead of white, gives this pudding a golden caramel appearance rather than the usual creamy white rice pudding look. So don't be concerned about the colour – it's all good!
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This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.