Baked Coconut Rice Pudding Recipe - Interesting combination of coconut and rice turned into a pudding.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Scraped coconut, Rice

Cuisine : Fusion

Course : Desserts

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Baked Coconut Rice Pudding

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Baked Coconut Rice Pudding Recipe - how to make Baked Coconut Rice Pudding

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Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Scraped coconut 3 teaspoons

  • Rice soaked2 tablespoons

  • Coconut milk 5/8 cup

  • Milk 1 1/4 cups

  • Star anise 1

  • Powdered sugar 3 tablespoons

  • Butter 1 teaspoon

Method

Step 1

Preheat oven to 180 °C. Heat a non stick pan, pour milk into it. Add rice and mix and cook, stirring so that the milk does not burn. Add coconut milk and mix.

Step 2

Add star anise and sugar and mix. Add scraped coconut and mix and let the mixture come to a boil. Remove the star anise and discard. Pour the mixture into a silicon mould. Add butter and cover the mould.

Step 3

Keep the mould in the preheated oven and cook for 30 minutes. Check to see if the rice is done. Cook for some more time if the rice is not cooked. Remove the lid and bake for 15 minutes or till a crust is formed on top. Serve hot.

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