Coconut rice with fruit compote
SERVES 6
Pop this slow-cooked pudding in the oven while you’re making a casserole so you’ve got something sweet for afters (and make the most of your oven being on!).
YOU WILL NEED
75g short-grain pudding rice 75g caster sugar 400ml can coconut milk ½tsp vanilla extract
For the compote:
450g mixed frozen fruits 2tbsp caster sugar
HOW TO DO IT
1
Heat the oven to 160C Fan/gas 4 and grease a 1.5ltr baking dish. Sprinkle the pudding rice into a bowl with the sugar. Give the coconut milk a good shake then pour it over the rice and stir well. Stir in the vanilla extract and pour everything into the baking dish.
2
Bake in the oven for 1 hr 45 mins, until the rice is tender and most of the coconut milk has been absorbed.
3
Meanwhile, make the compote. Cook the fruit in a saucepan with the sugar and 4tbsp water for approximately 10 mins, until softened. Allow the compote to cool and serve with the rice pudding.
TIP IF YOU DON’T HAVE FROZEN FRUIT TO MAKE THE COMPOTE, YOU COULD SERVE WITH A DOLLOP OF YOUR FAVOURITE JAM OR SOME CANNED FRUIT INSTEAD. APRICOTS WOULD WORK WELL.