An Italian friend is a rice grower and she is testing traditional recipes of desserts using rice. I modified using coconut milk instead, far more fragrant than milk.
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| rice pudding with coconut milk |
1. To make rice pudding, use 1 part rice with 4 part liquid (coconut milk, or if very thick dilute with water), season with a pinch of salt and sugar to your taste.
2. Bring to boil and simmer until rice cooked through, pour into baking dish and bake at 130˚C for an hour to swell up and sauce thicken.
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| rice pudding with custard made with coconut milk |
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| rice pudding with custard made with coconut milk |
I used the left behind portion to make the custard version, which is an old Tuscany recipe.
1. Whisk 2 eggs with pinch of salt and 30gm sugar, mix with 500ml of coconut milk, pour on top of rice pudding, bake at 130˚C until surface slightly golden, around an hour.
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