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

Ingredients

• 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

Method

1. 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.
2. In a separate small pan, dry toast the coconut and lime rind for a few minutes until golden.
3. 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.
4. Spoon into bowls, add some pineapple and sprinkle over the coconut and lime before serving.
5. Enjoy!