Coconut Rice Pudding
Description
YIELD: Plenty
A very flexible and delicious recipe, courtesy of Coly’s former housemate.
Ingredients
RICE
- 2 sticks lemongrass
- 500ml coconut milk
- 75g sugar
- 100g round rice (no Basmati)
CRUMBLES
- 50g nuts (e.g. cashews)
- 75g flour
- 2 tsp curry
- 50g butter
- 25g sugar
FRUIT TOPPING
- Fruit (e.g. mango)
- A little bit of lemongrass
- Sugar to taste
- Spices (cinnamon, cardamom, etc)
Preparation
RICE
- Stamp the lemongrass with the dull side of a knife (without dissolving it)
- Let coconut milk, sugar, and lemongrass come to a boil, then add the rice, and let it cook at medium heat with frequent stirring and open pot for around 20 minutes. Let the rice cool down a bit.
- Remove the lemongrass.
CRUMBLES
- Preheat the oven to 400F.
- Crush the nuts. Add flour, curry powder, and sugar.
- Mix in butter with your fingers, combining until the mixture has formed clumps.
- Spread on a baking sheet and bake until golden brown (about 10 minutes). Stir part-way through.
FRUIT TOPPING
- Simmer all ingredients together on the stovetop.