Coconut rice pudding
Rice pudding is a fantastic dessert for adults as well as babies. Incredibly easy to make and suitable for all seasons. It is comforting, delicious and creamy and can be served rustic in bowls or beautifully in stemless wine glasses. The sugar can be replaced with a bit of honey and the milk can be replaced with almond milk, if desired.
1 c Arborio rice, rinsed and drained
1 400ml tin coconut milk
1 400ml tin coconut cream
1 c milk
1 tsp vanilla paste/essence
¼ c caster sugar
Fresh seasonal fruit (whole or mashed)
Honey, to drizzle
Threaded coconut (optional)
- Combine the rice, coconut milk, coconut cream, milk, vanilla and sugar into a large saucepan and bring to the boil.
- Reduce heat to low, stirring every now and then until rice is cooked through and the mixture is thick and creamy (approximately 30 minutes).
- Serve warm or chilled, topped with seasonal fruit such as feijoas, plums, nectarines, mango, berries or apricots and drizzle with honey and sprinkle with coconut.
Tanisha Kemp, MasterChef NZ 2014 contestant, chef and food blogger shares her healthy and quick recipes for busy mums to feed the family. As a first time Mum to Charlie, 10 months, she hopes to inspire other mums in the kitchen!