Coconut-glazed rice pudding
SERVES 6
Ingredients
400ml coconut milk
400ml whole milk
200ml double cream
100g caster sugar
1 vanilla pod
Zest of 1 lime
100g pudding rice
50g desiccated coconut
50g demerara sugar
1. Put the milks, cream, caster sugar, vanilla pod and lime zest in a large, heavy-bottomed pan then bring to the boil over a high heat, stirring occasionally to dissolve the sugar.
2. Meanwhile, rinse the pudding rice in a colander under cold water for 2 minutes or until the water runs clear.
3. Add the rice to the pan and turn down the heat to a gentle simmer. Frequently stir the rice to avoid it sticking to the bottom of the pan. Cook until the rice is completely soft and has absorbed all of the liquid.
4. Take out the vanilla pod from the mixture and remove the seeds. Stir the seeds back into the rice pudding.
5. Decant the mixture into 1 ovenproof serving dish or 6 individual ramekin dishes, then sprinkle the coconut and demerara sugar over the top.
6. Glaze the pudding(s) with a blowtorch or place under a hot grill until caramelised, and serve with shortbread on the side if you wish.
Chocolate and caramel fondants
SERVES 8
Ingredients
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Denne historien er fra November 27, 2023-utgaven av OK! UK.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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