Coconut rice puddings

coconut rice puddings
6 Item



1.Preheat oven to 180°C (160°C fan-forced). Grease 6 ¾-cup (180ml) ovenproof dishes.
2.Whisk eggs, sugar and extract in large jug until combined; whisk in coconut cream and milk. Stir in rice and sultanas. Divide mixture evenly among dishes; place dishes in large baking dish. Add enough boiling water to come halfway up sides of small dishes.
3.Bake puddings 20 minutes, whisking gently with fork under the skin of the puddings twice ­ this stops the rice sinking to the bottom of the dishes. Sprinkle puddings with cinnamon; bake a further 20 minutes or until set. Stand puddings 10 minutes before serving.

This recipe is also gluten-free.


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