Coconut rice pudding
- First, precook the rice by bringing to the boil a large pot of water and adding the rice. Simmer the rice for about 15 minutes until perfectly tender, then drain through a sieve.
- Put the sweetened condensed milk, coconut cream and half of the desiccated coconut into a medium saucepan and slowly bring to the boil while stirring. Add the drained cooked rice. Stir constantly while you simmer the rice over a low heat for about 5 minutes to form a soft, creamy mixture.
- Sprinkle with remaining coconut(toasted) after scooping onto plates.
Although this Asian recipe from Martin Yan was intended for glutinous rice, I found that it also worked well with short grain rice. Once again, I like it best served warm. If you make the pudding ahead of time, you'll need to moisten it with a little more coconut cream, sweetened condensed milk or water, just before serving with tropical fruits such as sweet pineapple, sliced bananas macerated in lime juice, or fresh mandarin segments covered with light syrup.