Coconut Ginger Rice Pudding with Sticky Roast Pears

Name: Coconut Ginger Rice Pudding with Sticky Roast Pears
Prep time: 15 min
Cook time: 60 min
Ingredients: 100 g pudding rice; 1 L plant based milk; 3 tbsp soft light brown sugar; 1 tsp vanilla extract; 4 tbsp desiccated coconut (toasted); 3 tbsp coconut cream; 2 tsp diced stem ginger in syrup or 1 tsp ground ginger; 3 pears sliced in half; 1/2 tsp cinnamon; 2 tbsp maple syrup; Pistachios or nuts of choice; Coconut cream

Delicious, comforting rice pudding with some special twists; cooked with coconut cream, desiccated coconut and stem ginger, then topped with roast pears. Incredible.

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I used to hate rice pudding when I was a little girl–served semi warm with a weird skin at my primary school. Definitely not the best way to eat it and it left me believing I didn’t like it at all.

It wasn’t until I tried Thai sticky coconut rice puddings years later that I realised just how gorgeous it can be.

That’s where the inspiration for my coconut ginger rice pudding with sticky roast pears comes from–the coconut cream makes it gorgeously creamy and adding the toasted desiccated coconut added extra nutty coconut flavour–just lovely.

It’s actually great with just the coconut, but adding the sweet diced stem ginger pieces takes it to the next level. But don’t worry if you can’t find the stem ginger in syrup–you can add a little ground ginger.

I topped with some sticky roast pears, which I love, but caramelised apples are also lovely or make a quick warm berry compote.

This makes quite a big batch of rice pudding–perfect for a family dessert, but if you don’t eat it all–allow to cool and store in the fridge to eat cold for breakfast–heaven!

I hope you love this. Niki xx.

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Prep time: 15

Cook time: 1

4-6 servings

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Ingredients

100 g pudding rice
1 L plant based milk
3 tbsp soft light brown sugar
1 tsp vanilla extract
4 tbsp desiccated coconut toasted
3 tbsp coconut cream
2 tsp diced stem ginger in syrup or 1 tsp ground ginger

For the caramelised pears

3 pears sliced in half
1/2 tsp cinnamon
2 tbsp maple syrup

For the toppings

Pistachios or nuts of choice
Coconut cream

Instructions

In a medium pan, combine the rice, plant-based milk, 3 tbsp sugar and stir well.
Bring to the boil, then reduce the heat and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened.
Stir in the vanilla extract, desiccated coconut, coconut cream and ginger if using.

To make the caramelised pears

Pre heat your oven to 180c
Add the pears to a baking tray, then drizzle with maple and cinnamon. Toss to combine.
Bake for approx 25-30 minutes until soft and caramelised.
Set aside.