Grub and Grubs

Rice pudding

  • 100g of pudding rice
  • 30g butter
  • 30g caster sugar
  • 3 cans of full fat coconut milk
  • 1/2 nutmeg
  1. Add the rice, butter and sugar together in a pan over a low heat for 5 minutes until the rice is sticky
  2. Stir in the coconut milk and pour into an ovenproof dish
  3. Finely grate the nutmeg over the top
  4. Bake at 170c for 90 minutes until it doesn’t wobble when lightly shaken
  5. If the top browns too quickly, cover with tin foil
  6. Or, cook the whole thing in a slow cooker for about an hour on medium, stirring occasionally until thick