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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.