This is not the most attractive of puddings while it’s cooking, but it’s tasty – creamy, indulgent and perfect after a Thai or Asian meal, but you only need a small serving as like any rice pudding, it’s fairly filling. If you can’t find Thai black rice, you can use basmati.
Serves 6-8 | 20 mins prep plus 90 mins cooking
- 2 cups water (500ml)
- 1 cup Thai black rice (250ml)
- 1 cup coconut milk (250ml)
- 3tbsp brown sugar
- 1/2 tsp salt
- 1/2 a fresh pineapple
- 2 tbsp muscovado sugar
- 2 tbsp dessicated coconut
- grated rind of 1 lime and juice of half
- Put the water, coconut milk and rice in a pot and bring to a boil over a medium heat. Reduce the heat and simmer for about 45 mins or until the rice is tender. Stir occasionally and if you need to add a little more water in the last 10 mins or so, do so, about 50ml at a time.
- In a separate small pan, dry toast the coconut and lime rind for a few minutes until golden.
- When the rice is tender, stir in the brown sugar and salt and simmer for a few more minutes until it’s the consistency you want.
- Spoon into bowls, add some pineapple and sprinkle over the coconut and lime before serving.