Bright, refreshing and hearty, this simple coconut & strawberry rice pudding makes for one of the best comfort food desserts!
- 2 cups coconut milk
- 1 cup milk
- ¼ cup caster sugar
- 1 vanilla bean, split, seeds scraped
- 1/3 cup Arborio rice
- Halved strawberries, toasted coconut flakes, to serve
In a medium saucepan, heat coconut milk, milk, sugar and vanilla bean seeds on medium until almost boiling.
Stir in rice. Bring to boil. Reduce heat to low and simmer 25 to 30 mins until rice is tender, stirring occasionally.
Spoon into 4 x ½-cup serving glasses. Chill 2 hours or overnight.
Serve topped with strawberries and toasted coconut flakes.
Photo: Bauer/Rob Shaw