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Coconut Rice Pudding Arancini

Coconut Rice Pudding Arancini

Enjoy this sweet treat, packed with mouth-watering flavours.

  • 0-30 minutes
  • Easy




  • Half a cup of Tilda Jasmine Rice
  • Third of a cup of sugar
  • 1.5 cups coconut milk (Alpro or Canned)


  1. Put the ingredients in a pan with a close fitting lid or in an oven proof dish.

  2. If in a pan simmer slowly, stirring occasionally, until the liquid is absorbed giving a thick rice mixture.

  3. If in an oven dish, bake at 150C, stirring occasionally, until the rice is thickened.

  4. Allow to go cold and form into balls. Chill. Pané with flour, egg and mixture of 75% panko crumbs and 25% desiccated coconut.

  5. Deep fry until golden brown and hot right through.

  6. Garnish Garnish: Mango Yoghurt - Fresh Mango and Coconut Yoghurt pureed together Coconut Caramel – Coconut Cream and Sugar reduced to Caramel Rice – Raw Black Rice flashed in hot oil and tossed in Icing Sugar.