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Coconut milk rice pudding is a family favourite on cooler evenings. It's lightly scented with vanilla and is so good topped with fresh persimmons and walnuts. 

 

SERVES: 5 
NOTE: Rice must be soaked for at least 1 hour or overnight for faster cooking 
 

FOR THE RICE PUDDING 
1 cup Arborio rice  
400ml coconut cream 
400ml tin filled up with milk  
1/3 cup sugar 
Seeds from 1x vanilla pod (or 1 teaspoon vanilla extract) 
1 tablespoon cornflour 
 

TO SERVE
3x persimmons 
Juice of 1x lime 
Chopped walnuts, or nuts of your choice (optional) 
Edible flowers (optional) 
 
Put the rice into a bowl and cover it with water and let it soak for at least an hour or up to overnight. By soaking the rice it will cook faster.  
 

Peel and dice the persimmons into small chunks, and add to a bowl. Season with lime juice to taste and set aside. 

To make the rice pudding, drain the soaked rice and add it to a large pot with coconut cream, milk, and sugar. Cook over medium-low heat for about 12 minutes stirring often. To know if it’s done, taste some of the rice to see if it’s cooked. To thicken the rice pudding, make a cornflour slurry by mixing the cornflour with a little cold water together until combined. Add this to the rice pudding and stir for about 1 minute to cook and thicken, then fold through your vanilla to flavour. 
 
To serve scoop between bowls and top with the persimmons and chopped walnuts and garnish with edible flowers if using.