Coconut Rice Pudding

 

When I spent my first Christmas in Sweden, I was introduced to their Christmas dessert called 'Risgrynsgröt', a rice pudding that's very creamy and some eat it with a dollop of jam or berry coulis. It takes some getting used to, especially in Singapore, rice based desserts are normally made with glutinous rice of sort and jasmine rice is kinda of reserved as an accompaniment for savory dishes. So when a dear Australian friend, Sally made this for one of the gatherings, it was reminiscent of Asian kueh but a little different. I finally got around asking her the recipe and here's my version with a little tweaks. You can serve this with vanilla ice cream like she does or on its own.

Ingredients (Makes one 15cm pie dish)

1 cup cooked loosely pack jasmine rice
2 large eggs
1/2 tin coconut milk (about 200 ml)

1 dl sugar

1 heaped teaspoon vanilla sugar (or vanilla essence)
Around 1/2 cup dessicated coconut or enough to cover the top of the pie dish

Steps

1. Place the cooked rice loosely in the pie dish
2. In a separate bowl, beat the eggs, coconut milk, sugar and vanilla sugar until mixed well and pour over the rice in the pie dish.
3. Sprinkle the dessicated coconut over the pie dish, this acts as a topping and will get toasted as you bake it for one hour at 190°C.
   
   
   
4. Check on the pudding as it is almost done, it should be fragrant with a nicely browned topping. Let it cool before slicing.