Makes 6 Portions Rice Puddings
INGREDIENTS
1 Cup Long Grain Rice (Unwashed)
400ml Coconut Milk (1 Can)
100ml Full Cream Milk
2 Egg Yolks
2 Tbsp Butter
Cinnamon
2 ⅔ Cups Full Cream Milk
METHOD
1 Do not wash rice.
2 Put rice and coconut milk and 100ml milk in a microwave rice cooker.
3 First cook for 5 minutes and mix to break up rice.
4 Second cook for 5 minutes and mix to break up rice.
5 Third cook for 2 minutes and take out of microwave.
6 Add 2 ⅔ Cups Full Cream Milk to the rice and mix well.
7 Add cooked rice to a pot and put on stove top medium to high heat.
8 Simmer until it thickens. The more you simmer it the thicker it gets.
9 When rice is at desired thickness take off the heat and wait a minute or 2.
10 Add Cinnamon to your taste and egg yolks. Whisk vigorously straight away.
11 Add the butter and mix again.
12 Put rice in serving bowls and refrigerate until set.
13 Server
NOTES
1 Serve with desiccated coconut sprinkled over the top.
2 Serve with Custard over the top.
3 Serve with what ever you wish with it.
