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1
For the rice pudding.
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2
Put the rice, milk, caster sugar and coconut milk in a saucepan.
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3
Scrape the seeds from the vanilla pod and add to the pan along with the pod.
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4
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.
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5
When the rice is ready, remove from the heat and keep warm.
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6
(While the rice pudding is cooking, prepare the other elements of the dish.)
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7
For the blueberry compote.
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8
Reserve a few of the blueberries for garnish and put the rest in a saucepan with the caster sugar and orange peel.
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9
Heat for 2-4 minutes or until the blueberries start to release their juices and become jam-like.
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10
Remove the orange peel and set the compote aside until ready to serve.
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11
For the macadamia nuts.
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12
Toast the nuts in a frying pan, then pulse in a food processor until roughly chopped.
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13
Set aside.
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14
For the toasted coconut.
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15
Toast the desiccated coconut in the frying pan for about 20 seconds, keeping a close eye on it as it can burn quickly.
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16
Tip on to a plate and leave to cool.
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17
To serve.
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18
Spoon a layer of rice pudding into each serving glass, then add a layer of blueberry compote.
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19
Add another layer of rice, followed by a layer of compote and a final layer of rice.
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20
Top with toasted coconut, macadamia nuts, the reserved whole blueberries and orange zest.
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21
This is best served warm, although you could also serve it cold.
