Coconut Rice Pudding*

serves 4-6

Warm, creamy rice pudding is comforting anytime of the year but is particularly appreciated when it is cold outside. This is best made with Arborio or risotto rice, if using brown rice the cooking time will vary and may require extra water.

Prep time 10 minutes

Cook time 30 - 40 minutes depending on type of rice

1 cup Arborio (risotto) or short grain brown rice
3 cups water
400 ml can coconut milk
4 tablespoons palm sugar or maple syrup + extra for serving
2 cardamom pods (optional)
1 cinnamon stick or 1 teaspoon cinnamon

Wash the rice thoroughly and put in a heavy based sauce pan with the water. Bring to the boil and simmer uncovered on a moderate heat until the water is mostly absorbed - about 15-30 minutes depending on the type of rice.

Add the coconut milk, sugar, cardamom and cinnamon. Simmer for a further 10 minutes until thick and creamy - similar to the consistency of porridge. Remove from the heat and cool a little before serving with grated palm sugar to taste.

Variation Substitute 400 ml milk for the coconut milk, add 1/2 cup sultanas or raisins and a pinch of nutmeg and few drops of vanilla for a traditional rice pudding.

Slow-Cooker variation

Put the rice and water in the slow-cooker and cook for several hours until the rice is tender and liquid mostly absorbed. Add the remaining ingredients and cook for a further hour until creamy.

Palm Sugar

Palm sugar is used extensively in Thai and other Asian dishes as a sweetener in desserts, dressings and curries. It is made by boiling down the sap of sugar palms then pouring into coconut shell moulds to dry. Palm sugar is available from Asian stores and most supermarkets in small round blocks. Substitute this sweet sticky sugar with brown sugar or maple syrup. Tip: Use the small holes of a grater to remove the required amount of palm sugar from the solid blocks they come in.