There is something so comforting about rice pudding!
To make a change I have started using frozen fresh coconut which adds a lovely texture to the pudding, and of course, lots of flavour.
I buy my frozen grated coconut from my local Asian store, a great place to stock up on coconut milk too as well as all my usual spices!
Serves 8, leftovers are yummy hot or cold and work week for in the boys lunch boxes too.
150g arborio rice
90g caster sugar
70g frozen fresh grated coconut
270mls tin coconut milk
1.7litres full cream milk
50g butter, diced
Preheat the oven to 150 degrees Centigrade.
Grease a large oven proof dish with at least a 3litre capacity.
Weigh the rice, sugar, coconut and milk into the dish.
Top with the cubed butter.
Bake in the oven for 90 mins, stirring every 20-30mins, don’t stir for the final 30mins.