SunRice

Coconut Rice Pudding

I am using:

Prep time

15min

Cook time

60min

Try out this coconut rice pudding dish for a delicious dessert idea! Baked and topped with beurre bosc pears, this coconut rice dessert is a perfect sweet treat to share.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 8 people. Amended serving sizes for 1, 2, 4, and 6 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Medium Grain Rice (rinsed)

  • cup Caster Sugar

  • 1 tbsp Vanilla Bean Paste

  • 2 can Coconut Milk

  • 4 cup Full Cream Milk

  • 60 g Butter (chopped)

  • 3 tbsp Brown Sugar

  • 4 Beurre Bosc Pears (quartered, cored)

  • 1 cup Salted Caramel Sauce

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Coconut Rice Pudding

Method

  • Preheat oven to 180°C fan forced. Grease a 10-cup capacity ovenproof dish.

  • Combine the rice, sugar, vanilla, coconut milk and milk in a large bowl, mix well. Pour into the ovenproof dish. Put dish onto a baking tray (this makes it easy to get in and out of the oven). Cover the dish tightly with a greased foil. Bake for 20 minutes. Remove from the oven, stir with a fork to separate the grains. Cover and return to the oven. Bake for a further 40 minutes.

  • Remove from the oven, remove and discard the foil. Stir rice again with a fork then return to the oven uncovered further for 25-30 minutes or until most of the milk has been absorbed, it will continue to cook and thicken on standing. Stand 15 minutes without stirring.

  • While pudding is standing, melt butter and brown sugar in a large non-stick frying pan over medium-high heat. Add pears, cook, turning occasionally for 5-10 minutes until tender. Remove from the heat, add caramel sauce and shake to coat the pears. Spoon the pears and caramel sauce over the rice pudding and serve. Tip: Use a good quality thick salted caramel sauce, available from supermarket.

  • Tip: The pudding is delicious served hot or cold and reheats well. To reheat, spoon into individual bowls, cover with damp paper towel and microwave for 2-3 minutes on Medium/50% power.

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