900 ml (1 1/2 pints) soya milk
40 g creamed coconut
1/2 tsp ground cinnamon
pinch of ground cloves
75 g pudding rice
2 tbsp (25 g) 1 oz dark soft brown sugar
exotic fruits: mango, kiwi fruit, banana, paw paw and pineapple
pistachio nuts, chopped
1. Place the milk, coconut and spices in a saucepan and heat gently until the coconut has dissolved.
2. Stir in the rice and sugar.
3. Bring to the boil, then reduce heat and simmer for 30-40 minutes stirring occasionally until the rice is tender.
4. Serve with the exotic fruits and pistachio nuts.
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