Coconut, Rum & Raisin Brown Rice Pudding

Creamy, with great texture from the Basmati rice, and laced with a rum & raisin syrup, this is a world away from rice pudding you’ve grown up with….

Serves 4-6. Prep time: 50 min.

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Ingredients

• 3 Tbsp butter

• 1/2 cup Jyoti Naturals Brown Basmati Rice

• 3/4 cup sugar

• 4 cups regular or coconut milk

• 1 cup heavy cream, plus a little extra

• 1 tsp vanilla extract

• 2 Tbsp shredded dried coconut

• For the rum & raisin syrup

  • 1/2 cup spiced rum

  • 1/2 cup sugar

  • 1/2 cup raisins

Instructions

1. For the rum & raisin syrup, add all the ingredients into a small saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Transfer to a bowl, cover and set aside.

2. Melt the butter over medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins or until the rice is tender, adding a splash more cream if it becomes too thick.

3. To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top; top with shredded coconut. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over and topped with shredded coconut.

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