Coconut and Sultana Rice Pudding
- Serves 20
- 1.5kg cooked Brown & White Rice
- 1.2ltr milk
- 200g soft brown or white sugar
- 800ml coconut milk
- 225g sultanas
- 25g butter
- 1 tsp cinnamon
- 2 tsp vanilla extract
- Pinch of nutmeg
- Drizzle of honey
Add the cooked rice to a large saucepan and pour over the milk. Bring it to the boil over a medium heat. Turn down to a low heat and gently simmer while stirring often for 8-10 minutes until it reduces and begins to thicken.
Add the coconut milk and repeat the process of simmering to naturally thicken the pudding. Stir often and you should start to see the desired consistency after 7-8 minutes. If it looks too thin, simply cook a little longer. If the mix looks too thick, just add a little more milk.
Add the sugar, sultanas, cinnamon and vanilla extract. You can also add the butter and cinnamon (optional).
Continue to stir for approximately 5 minutes over a low heat. Remove from heat and allow to sit for at least 5 minutes before serving.
Serve in suitable bowls and drizzle with a little honey.