Baked coconut and cranberry rice pudding
The cranberries turn and ordinary rice pudding into a celebratory dish.
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Loading... Ingredients
- 1,5 L (6 cups) full cream milk
- 125 ml (½ cup) Spekko Royal Umbrella Jasmine Rice
- 125 ml (½ cup) white sugar
- ½ tsp fine salt
- ½ tsp vanilla essence
- ½ tsp ground nutmeg or cinnamon
- 1/3 cup desiccated coconut
- ¼ cup dried cranberries, roughly chopped
- 30 ml (2 tbsp) butter
Method
- Preheat the oven to 180°C
- Place milk and rice in a pot and bring to boil. Lower heat and stir – the mixture will burn easily.
- Cook until rice is soft to the touch – approximately 30 minutes.
- Remove from heat and transfer mixture into an ovenproof casserole dish.
- Stir in the sugar and salt.
- Bake for 25-30 minutes. Remove from oven and mix in the vanilla essence, nutmeg or cinnamon, coconut and the cranberries. Mix in any of the crust that has formed while baking.
- Place dots of butter on the surface and return to the oven to bake for a further 35 minutes.
- Switch off the oven and allow the pudding to rest in the oven for another 12 minutes.
- Remove and allow to cool to room temperature. Serve with whipped fresh cream or vanilla ice cream.