Coconut cinnamon rice pudding
6
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
For a tropical twist on a British classic, add some coconut. Toasting the flakes brings a comforting, biscuity note that works brilliantly with the cinnamon.
Ingredients
Desiccated Coconut
20 g, flakes
Arborio rice, dry
100 g
Skimmed Milk
1000 ml
Granulated sugar
20 g
Orange
½ zest(s) of 1
Ground Cinnamon
1 teaspoon(s), level, 1/4 tsp plus extra to serve
Ground Nutmeg
⅛ teaspoon(s), level
Vanilla Extract
2 teaspoon(s), level
Instructions
1
Preheat the oven to 160°C, fan 140°C, gas mark 4. Put the coconut flakes on a foil-lined baking sheet and bake for 4-6 minutes or until golden, then remove from the oven and set aside to cool slightly. Finely chop half the coconut flakes, reserving the rest for serving, and add to a large pan.
2
Add the rice, milk, sugar, zest, cinnamon, nutmeg and vanilla extract to the pan, and stir to combine. Bring the mixture to a gentle simmer over a very low heat, stirring so it doesn’t stick to the base of the pan.
3
Simmer for 40-45 minutes, stirring occasionally at the beginning and more often as the rice swells, until the rice is tender and the consistency is creamy.
4
Divide the rice pudding between 6 small dessert dishes or glasses, scatter over the reserved toasted coconut flakes and dust with the extra cinnamon. Serve warm or chilled.
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