Coconut Ginger Rice Pudding with Sticky Roast Pears

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

coconut-ginger-rice-pudding-with-sticky-roast-pears 1

I used to hate rice pudding when I was a little girlโ€“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 didnโ€™t like it at all.

It wasnโ€™t until I tried Thai sticky coconut rice puddings years later that I realised just how gorgeous it can be.

Thatโ€™s where the inspiration for my coconut ginger rice pudding with sticky roast pears comes fromโ€“the coconut cream makes it gorgeously creamy and adding the toasted desiccated coconut added extra nutty coconut flavourโ€“just lovely.

Itโ€™s actually great with just the coconut, but adding the sweet diced stem ginger pieces takes it to the next level. But donโ€™t worry if you canโ€™t find the stem ginger in syrupโ€“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 puddingโ€“perfect for a family dessert, but if you donโ€™t eat it allโ€“allow to cool and store in the fridge to eat cold for breakfastโ€“heaven!

I hope you love this. Niki xx.

coconut-ginger-rice-pudding-with-sticky-roast-pears 1a

Coconut Ginger Rice Pudding with Sticky Roast Pears

Delicious, comforting rice pudding with some special twists; cooked with coconut cream, dessicated coconut and stem ginger, then topped with roast pears. Incredible.
Prep time: 15 minutes
Cook time: 1 hour
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.

To serve

  • Top with the caramelised pears and nuts of choice and a drizzle of coconut cream
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