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Baked Coconut Rice Pudding    Veg  HT  CD  DP  110mins


Serves 4-6   Hot  Cold  Vegetarian  Dessert  Pudding  Gluten Wheat Free  Eggless



50g/2 oz Butter

100g/4oz Short Grained Rice

600ml/20fl.oz. Coconut Milk

300ml/10fl.oz. Milk

50g/2oz Sugar

teasp Ground Star Anise




1. Preheat the oven to 150C, 300F, Gas mark 2 and lightly grease a 1.1L/40fl.oz.  pie dish with butter some of the butter.


2. Place the rice, coconut milk, milk, sugar and star anise in a  saucepan and bring to the boil, stirring.


3. Pour the rice mixture into the greased pie dish  and dot the surface with the remaining butter. Bake in the oven for  1 to 1 hours or until almost all the milk has been absorbed and the top is golden brown. Cover the top of the pudding with foil if it starts to brown too much towards the end of the cooking time.


Serve hot or cold. Very good with stewed fruit


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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