Blueberry and coconut rice pudding recipe

1. 1

   Place the rice, coconut milk and milk into a large saucepan, then add the caster sugar.

2. 2

   Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.

3. 3

   Add the blueberries and cook for a further 10 minutes until the blueberries have softened but still hold their shape and the rice is cooked through.

4. 4

   Toast the coconut until golden.

5. 5

   Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.