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Rice pudding with raisins, almonds and coconut syrup

Coconut sugar is readily available from Asian grocers and health-food shops, but if you can't lay your hands on any, use brown sugar or muscovado sugar instead.

You'll need

285 gm long-grain rice 150 gm coconut sugar 80 gm seedless raisins 400 ml coconut milk 150 ml milk 100 ml condensed milk 1 egg yolk ¼ cup toasted natural almonds, coarsely chopped Finely grated orange rind, to serve


  • 01
  • Cook rice in a rice cooker or by absorption method
  • 02
  • Meanwhile, bring coconut sugar and 60ml water to the boil in a saucepan over high heat, stirring to dissolve sugar, until a light syrup forms (3-4 minutes). Add raisins, stir and set aside.
  • 03
  • Bring coconut milk, milk and condensed milk to the boil in a saucepan over medium-high heat, add rice, egg yolk and ¼ tsp salt, and stir until thickened (3-5 minutes). Serve rice pudding topped with coconut syrup, raisins, almonds and orange rind to taste.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

To cook rice by absorption method, rinse rice, place in a saucepan with a little salt, cover with water by 2cm, cover with a tight-fitting lid, bring to the boil, then reduce heat to lowest setting and cook for 15 minutes. Set aside, without uncovering, for 10 minutes, then uncover and fluff up with a fork.

Featured in

Jul 2016

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