Recipe: Coconut rice pudding

Coconut rice pudding. Photo / Babiche Martens.

Coconut rice pudding

Serves 4

• 1 vanilla pod
• 420g tin coconut milk
• ½ cup sugar
• 2 cups water
• 1 cup milk
• 3 slices fresh ginger
• 1½ cups sticky white rice or short grain
• Pinch nutmeg
• ½ cup toasted coconut chips
• 1 persimmon, sliced thinly

1. Split vanilla pod down centre and scrape out seeds with a small knife.

2. Place vanilla pod and seeds, coconut milk, sugar, water, milk and ginger slices in a medium-sized pot. Slowly bring to a simmer.

3. Add rice, stirring occasionally, and continue to cook for 20-25 minutes until liquid is absorbed. Add a little extra milk if needed.

4. Remove from heat and take out ginger slices. Add nutmeg.

5. Serve warm with toasted coconut and slices of persimmon.

- VIVA