Rice pudding reminds me of my primary school days – I was one of the ones that loved it and looked forward to it! I also remember fondly my grandmother making rice pudding for us.
When I started weaning my children it was one of the things I made for them. Rice pudding is a classic dessert and it’s so simple to make. You can make it in a pan on the hob but I prefer to do mine in the oven as it needs less attention so I can get on with doing other things. As time has gone on I’ve experimented with different flavours of rice pudding and a quick Google search shows countless recipes and combinations. However, recently I came across this recipe in an old cook book and I’d not seen it before so just had to try it. I’ve tweaked a few things, namely the quantities as we like larger servings in this family! I also decided to try it with arborio rice as this can be bought in our local supermarket but pudding rice can’t. It’s a total hit with our family, why not try it and let me know what you think?
Creamy Coconut Rice Pudding with Arborio Rice
Ingredients:
150g arborio rice (also known as risotto rice)
2 1/2 pints whole milk
6 tbsp creamed coconut (find it with the tinned foods)
50g caster sugar
1 tsp ground cinnanmon
3 cloves, ground
Method:
Weigh/measure out all the ingredients for the Creamy Coconut Rice Pudding with Arborio Rice and put them in a large bowl. Stir gently with a wooden spoon just so the creamed coconut and sugar are mixed in.
Pour the mixture into an oven proof dish.
Bake with a lid on in the oven at 140⁰c for 2 hours or until the rice is soft and the mixture is lovely and creamy.
Why not PIN this post about how to make
Creamy Coconut Rice Pudding with Arborio Rice
This reminds me of Sunday Lunches when I was a girl, I need to try making it again!