Read
my latest ramblings

here...

HOME

Tony Blackburn - Coconut Rice Pudding

BIOGRAPHY

Shopping List

 

Serves 4

 

75g/3oz pudding rice

300ml/11floz double cream

300ml/11floz coconut milk

60g/2 ½ oz sugar

1 vanilla pod, split and seeds scraped

30g/1 ¼ oz butter

400g/14oz fresh raspberries

2 tbsp icing sugar

2 tbsp white rum –optional

1 cinnamon stick

1 star anise

1 pinch nutmeg

 

 

How to Create the Dish

 

1. Wash the rice and drain.

 

2. Pour the cream and coconut milk into a saucepan, bring to the boil then add the rice and stir well to distribute.

 

3. Add the sugar, split vanilla pod and butter and simmer slowly for about 20-30 minutes, stirring regularly until cooked.

 

4. Put half the raspberries into a saucepan with the icing sugar, rum and spices, bring up to the boil and simmer until thickened.

 

5. Remove the star anise and cinnamon stick and push through a sieve into bowl containing the remaining raspberries, then set aside to cool.

 

6. Pour the rice pudding into dishes and put raspberries in the centre and serve.

 

 

© 2014 Brian Turner. All rights reserved | HOME | CONTACT