Natalie Colemans coconut rice pudding with blueberries recipe - rice

Method

• For the rice pudding.
• Put the rice, milk, caster sugar and coconut milk in a saucepan.
• Scrape the seeds from the vanilla pod and add to the pan along with the pod.
• Cook gently for about 20 minutes or until the rice has softened; stir every few minutes so the rice doesnt catch on the bottom of the pan.
• When the rice is ready, remove from the heat and keep warm.
• (While the rice pudding is cooking, prepare the other elements of the dish.)
• For the blueberry compote.
• Reserve a few of the blueberries for garnish and put the rest in a saucepan with the caster sugar and orange peel.
• Heat for 2-4 minutes or until the blueberries start to release their juices and become jam-like.
• Remove the orange peel and set the compote aside until ready to serve.
• For the macadamia nuts.
• Toast the nuts in a frying pan, then pulse in a food processor until roughly chopped.
• Set aside.
• For the toasted coconut.
• Toast the desiccated coconut in the frying pan for about 20 seconds, keeping a close eye on it as it can burn quickly.
• Tip on to a plate and leave to cool.
• To serve.
• Spoon a layer of rice pudding into each serving glass, then add a layer of blueberry compote.
• Add another layer of rice, followed by a layer of compote and a final layer of rice.
• Top with toasted coconut, macadamia nuts, the reserved whole blueberries and orange zest.
• This is best served warm, although you could also serve it cold.