baked blueberry and coconut rice pudding

 

Candice Brown

My mam used to make baked rice pudding — my favourite bit was the golden skin on top. I could eat a huge bowl of it and thought it was simplicity at its best. In my version, the coconut milk gives the dessert a lovely creaminess and the desiccated coconut provides a nice bit of texture.
The blueberries, added in the final stage, retain their shape and the top of the pudding is dotted with blue gems against the yellow saffron rice. If you don’t have saffron, just leave it out — or you can try orange zest instead.

serves 6 people

200g pudding rice
400ml tin of coconut milk
600ml whole milk, plus up to 200ml extra
35g desiccated coconut
50g golden caster sugar
A pinch of saffron
250g blueberries, fresh or frozen

01 Heat the oven to 140C (non-fan 160C). Place the rice in an ovenproof dish, then pour over the coconut milk and the whole milk. Add the desiccated coconut and sugar, then stir. Scatter over the saffron and stir again.

02 Place the dish, uncovered, in the oven and bake for 1 hour 30 minutes, stirring every half-hour, until the rice is cooked. You may need to add 100ml-200ml milk to make the dish slightly runnier, according to your preference, then stir through again.

03 Scatter over the blueberries, then return the dish to the oven for another 20 minutes until the blueberries have softened and the rice is golden yellow. Leave to stand for 5 minutes before serving.