BAKED RICE PUDDING WITH COCONUT CARAMEL PINEAPPLE
Recipe
Serves 6
Pre-heat oven to 150°C.
Remove the top layer of cream from the can of coconut milk and measure out ½ cup and set aside. Tip the remaining coconut milk into a medium sized saucepan along with the milk, sugar, vanilla and star anise and stir to combine. Place over a medium heat and bring to a simmer. Spread rice over the base of a 1.2 litre capacity deep baking dish, then pour over the hot milk mixture.
Carefully transfer dish to the centre shelf of pre-heated oven. After 30 minutes baking, carefully slide the baking dish out and give the mixture a stir. Return to the oven and bake a further 35 to 45 minutes until the rice is very tender and the mixture should be creamy around the rice grains.
About 15 minutes before end of cooking the pudding start making the caramel pineapple. Heat a large frypan over a medium-high heat. Scatter the sugar evenly over base of pan and cook for about 2 minutes until the sugar begins to form a runny caramel, swirling the pan once or twice to move the sugar and caramel around (Avoid stirring as this causes sugar to crystalise). Leave any pieces of hard toffee that formed in the pan. Working quickly add the pineapple pieces, being careful as the mixture may spit. Cook for 2 minutes, then turn over pineapple pieces. Stir in the coconut cream and continue cooking for about 3-5 minutes until the sauce thickens, becomes syrupy and any hard toffee dissolves.
Serve spoonfuls of hot pudding with the warm pineapple and caramel spooned over.
Ingredients
400ml can coconut milk
800ml full fat milk
2 tablespoons muscovado sugar or coconut sugar
1 teaspoon vanilla extract
2 whole star anise
¾ cup (150g) aborio rice
Caramel pineapple:
half a pineapple, peel and core removed, cut into bite size pieces
½ cup (110g) caster sugar
½ cup reserved coconut cream (see method)
1 star anise
