Recipe: Coconut Rice Pudding

from the book Food, by Mary McCartney

Coconut rice pudding

Rice pudding has always been a family favourite. We used to love it when Dad told us the story of how Mum learnt how to make baked rice pudding. When they were newlyweds, she kept asking what his favourite dishes were. He mentioned rice pudding. Mum had never made it before and she found a very complicated recipe that was a complete failure – she was so disappointed. So my dad called up our Auntie Jinny in Liverpool and she talked Mum through how easy and tasty it could be. We all loved it.

I cook this rice pudding in a saucepan on the hob. The hint of coconut makes it feel delicately exotic but it is an optional extra – I think the desiccated coconut gives the pudding a nice texture but if it’s left out the rice has a creamy smoothness that is just as satisfying. The swirl of chocolate sauce on top transforms it into a good dinner party dessert. Serves 4.

1/2 cup Arborio, pudding or short-grain rice

14.5 oz tin coconut milk

2 tbsp water

4 tbsp sugar

1 tsp vanilla extract

2 tbs desiccated coconut (optional)

Rice pudding:

? Place the rice in a large, heavy-bottomed saucepan. Pour in the coconut milk, then rinse out its tin with the two tablespoons of water and add those to the pan too.

? Bring to a gentle simmer, mixing well, and then add the sugar, vanilla extract and desiccated coconut. Now simmer gently, stirring often, for about 15 minutes, until the rice is just cooked through. 

Support our work by volunteering or making a donation.