Sometimes you make a recipe on a whim and it works so well that you just know it is one to share. This started because I had way too much milk, no space in my freezer and I hate waste. I also really really like rice pudding. It is one of those ultimately comforting puds which is lifted slightly from the stodginess by the lemongrass flavour.
I made two versions of this, one with just coconut milk for my gluten, dairy and soya free three year old and the other with 3/4 milk and coconut cream for the rest of the family. I am not 100% happy with the dairy free version, when I am I promise I’ll share it.
I like that you don’t have to use too much sugar in this recipe, in fact I think it could even be reduced slightly without impairing the flavour. I’ll report back on that. This can easily be served plain as it is packed with flavour but I do like to add some fruit.
Coconut & Lemongrass Stovetop Rice Pudding
You will need:
100g Pudding Rice
50g dessicated coconut
2 stalks of lemongrass, white part only
500ml whole milk
200ml coconut cream ( just the solidified part of a tin of coconut milk )
50 golden caster sugar
Combine your milk, cream and lemongrass in a pan and bring to boil, leave to simmer for 5 minutes before adding ( carefully ) the remaining ingredients. Stir well and simmer over a low heat for 20 minutes or until rice is softened and the pudding has thickened.
Serve whilst warm and top with fruit, I served with caramelised bananas and a dusting of cinnamon powder.
More rice pudding inspiration from my fellow food bloggers below: