Top this creamy pudding with fresh raspberries when in season.
Serves: 4–6
INGREDIENTS
Rice pudding
¾ cup risotto or short grain rice
1 x 400 ml tin coconut cream
2½ cups milk
3 tablespoons coconut sugar or caster sugar
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon sea salt
To finish
finely grated zest 1 large lime
1 cup extra coconut cream
1 papaya, peeled and sliced
shaved coconut, roasted
METHOD
Pudding: Place all the ingredients in a medium saucepan and bring to the boil.
Reduce the heat to low and simmer very gently for 20–25 minutes or until cooked to your liking.
Take off the heat and cool, stirring occasionally.
To serve: Stir in the lime zest and ½ a cup of the coconut cream.
Spoon the pudding into glasses and top with a drizzle of coconut cream and the papaya.
Scatter with a little extra coconut sugar and the shaved coconut.
Cook’s tip: If the pudding has been refrigerated, you may need to stir in a little more coconut cream or regular milk to loosen it before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Sticky Black Rice Bowl]()
RecipeSticky Black Rice Bowl
Article by Claire Aldous![Chilled Coconut and Passionfruit Rice Pudding with Glazed Pineapple]()
RecipeChilled Coconut and Passionfruit Rice Pudding with Glazed Pineapple
Article by Claire Aldous![Sticky Rice in Banana Leaves with Roasted Banana and Pawpaw]()
RecipeSticky Rice in Banana Leaves with Roasted Banana and Pawpaw
Article by Claire Aldous![Warm Coconut Rice Pudding with Red Wine and Cinnamon Poached Rhubarb]()
RecipeWarm Coconut Rice Pudding with Red Wine and Cinnamon Poached Rhubarb
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.