Name: Coconut rice puddings
Cook time: 60 min
Total time: 60 min
Ingredients: 4 eggs; 1/3 cup (75g) caster sugar; 1 teaspoon vanilla extract; 400 millilitre can coconut cream; 1 1/2 cup (375ml) gluten-free soy milk; 1 cup cooked white medium-grain rice; 1/2 cup (80g) sultanas; 1/2 teaspoon ground cinnamon

Ingredients

4 eggs

1/3 cup (75g) caster sugar

1 teaspoon vanilla extract

400 millilitre can coconut cream

1 1/2 cup (375ml) gluten-free soy milk

1 cup cooked white medium-grain rice

1/2 cup (80g) sultanas

1/2 teaspoon ground cinnamon

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 6 ¾-cup (180ml) ovenproof dishes.

2.Whisk eggs, sugar and extract in large jug until combined; whisk in coconut cream and milk. Stir in rice and sultanas. Divide mixture evenly among dishes; place dishes in large baking dish. Add enough boiling water to come halfway up sides of small dishes.

3.Bake puddings 20 minutes, whisking gently with fork under the skin of the puddings twice this stops the rice sinking to the bottom of the dishes. Sprinkle puddings with cinnamon; bake a further 20 minutes or until set. Stand puddings 10 minutes before serving.

This recipe is also gluten-free.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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