Alive and Cooking

Sweet Coconut Rice

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(Serves 6)

20g unsalted butter
1 litre of full cream milk
400ml coconut cream
300g Arborio rice
100g caster sugar
4 tbsp moist coconut flakes, lightly toasted under the grill


Melt the butter in a large saucepan then add the rice and cook for 2-3 minutes.
Stir in the sugar and continue to cook for a further 2 minutes.

Pour the milk and coconut cream into a separate saucepan and bring to a gentle simmer.

Pour a ladle of the milky liquid into the rice and stir until it is absorbed.

Continue with a ladle at a time, whilst stirring until all the milk is used up.

Turn off the heat, cover with a lid and allow to stand for 5 minutes, then serve with a sprinkle of the toasted coconut flakes.

Sweet Coconut Rice