Ingredients
- 300 g Young roasted rice
- 750 ml Thick coconut milk
- 250 g Sugar
- 3-4 sheets Banana leaves
- 1 tablespoon Melted butter
Instructions
- Wash the rice thoroughly and soak in 1 cup of the coconut cream for about 30 minutes or until most of the liquid has been absorbed. Stir and mash lightly.
- In a casserole, combine remaining coconut cream and sugar.
- Bring to the boil then simmer until thick. Add the roasted rice and stir fry until thick.
- Wilt banana leaves by passing over an open flame for several seconds. Line a square heatproof dish with banana leaves.
- Brush leaves with melted butter.
- Press cooked rice mixture into the dish.
- Let stand several minutes before serving.
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Do you have a better Sweet Coconut Rice Pudding recipe?