This rice pudding made with coconut milk
and toasted coconut is another French-inspired dessert. When serve in the
Vietnamese home, it might be accompanied by fruits in syrup, or stir-fried
bananas or pineapple. It needs long, slow cooking in a low oven, so be
sure to allow plenty of time to make it. It is well worth the wait.
The Vietnamese love sticky rice and mung
bean desserts and always sprinkle a little extra sugar over the top to
serve. For a slightly different flavor, serve the rice pudding with slices
of seared mango or banana instead of the sauteed pineapple.
Full-fat (whole) milk
Caster (superfine) sugar
Butter, plus extra for greasing
Fresh or desiccated (dry unsweetened shredded) coconut, toasted
Fresh root ginger, peeled and grated
Shavings of toasted coconut, for garnishing
Preheat the oven to 150oC/300oF/Gas 2.
Grease an oven proof dish. In a bowl, mix
the rice with coconut milk, milk and 50 g sugar and tip it into the oven
proof dish. Dot pieces of butter over the top and place the dish in the
After 30 minutes, take the dish out and
gently stir in the toasted coconut.
Return it to the oven for a further 1 1/2
hours, or until almost all the milk is absorbed and a golden skin has
formed on top of the pudding.
Using a sharp knife, peel the pineapple
and remove the core, then cut the flesh into bite-size cubes.
Towards the end of the cooking time, heat
the oil in a wok or heavy pan.
Stir in the ginger and, as the aroma is
released, add the pineapple cubes, turning them over to sear on both
sides. Sprinkle with the remaining sugar and continue to cook until the
pineapple is slightly caramelized.
Serve the rice pudding spooned into bowls
and topped with the hot, caramelized pineapple and shavings of toasted