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Coconut Rice Pudding

Fri, 14 January 2022

Coconut Rice Pudding

Coconut Rice pudding with cinnamon, orange and vanilla served with a warm spiced plum compote

Ingredients:
65g pudding rice (jasmin or aborio rice can also be used)
20g brown sugar (honey is a nice alternative however do not use honey if you want this to be vegan)
Rind of ½ orange
1 cinnamon stick
1 tsp vanilla extract
400ml coconut milk (1 tin)
200 ml oat milk
 
Spiced Plum Compote:
200g of plums, diced, stones removed
50g sugar
1 cinnamon stick
1 star anise
2 cloves
½ inch piece of ginger grated
Rind of half an orange
75g water
 
Method:
Combine the rice, brown sugar, orange rind and cinnamon stick. Place into a heavy base saucepan. Add the coconut milk, vanilla and oat milk. Stirring occasionally bring the milk to a boil and reduce to a simmer for 2 to 3 minutes. Preheat the oven to 150c. Transfer the rice pudding mix to a suitable ovenproof dish. Cover with a lid or parchment paper and bake for 35 to 40 mins. Stir the mixture every 10 minutes until fully cooked
 
While the rice pudding is cooking prepare the spiced plum compote
 
In a medium sized saucepan combine the sugar and plums. Add the cinnamon stick, star anise, cloves, ginger and orange rind. Pour in the water and bring everything to a gentle simmer. Simmer the compote for approximately 10 minutes. Stir occasionally until thicken slightly
 
Serve the rice pudding with a generous spoonful of plum compote

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