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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