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Baked coconut and cranberry rice pudding

Baked coconut and cranberry rice pudding

The cranberries turn and ordinary rice pudding into a celebratory dish.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Preheat the oven to 180°C
    2. Place milk and rice in a pot and bring to boil. Lower heat and stir – the mixture will burn easily.
    3. Cook until rice is soft to the touch – approximately 30 minutes.
    4. Remove from heat and transfer mixture into an ovenproof casserole dish.
    5. Stir in the sugar and salt.
    6. 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.
    7. Place dots of butter on the surface and return to the oven to bake for a further 35 minutes.
    8. Switch off the oven and allow the pudding to rest in the oven for another 12 minutes.
    9. Remove and allow to cool to room temperature. Serve with whipped fresh cream or vanilla ice cream.