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Baked Coconut Rice Pudding




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Florence Sandeman
adapted to cf by BL Olson



List of Ingredients




50g (2 oz) cf margarine
100g (4oz) Short Grained Rice
600ml (20fl.oz.) Coconut Milk
300ml (10fl.oz.) Almond Milk
50g (2oz) Sugar
1/2 teaspoon Ground Star Anise

Recipe



1. Preheat the oven to 150C, 300F, Gas mark 2 and lightly grease a 1.1L (40fl.oz.) pie pan.

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 pan and dot the surface with the margarine.

4. Bake in the oven for 1 to 1 1/2 hours or until almost all the milk has been absorbed and the top is golden brown. You may need to 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.