Try making everyone’s favourite old-school rice pudding but with a little exotic twist with warming spices and coconut.

Prep time 5 mins | Bake time 1 hour | Serves 4-6

Ingredients

100g desiccated coconut, lightly toasted, plus a little extra to serve.
60g pudding rice
450ml coconut milk
½ teaspoon nutmeg, grated
½ teaspoon ground cinnamon
25g caster sugar

Method

• Pre-heat the oven to 160 degrees˚C (140 fan)
• Place the rice and the coconut into a medium oven-proof dish
• Heat the milk, sugar and cinnamon in a pan until the milk just begins to bubble
• Pour the milk over the rice and coconut and give everything a good stir
• Grate over the nutmeg
• Bake the pudding for an hour (making sure to stir every 15 minutes), or until the rice is fully cooked
• Sprinkle over some extra toasted desiccated coconut to serve