Our rice pudding is real old fashioned ‘boarding school’ comfort food, given the addition of luxuriously creamy coconut cream, it leaves you warm and fuzzy.

It’s incredibly easy to make and twice as easy to eat!

It is best to prepare the berry compote ahead of time. The caramelised banana can be done when the pudding is ready in its serving dish; caramelising the bananas only takes a few minutes.

This wonderful dish is currently featured on our Autumn menu at Garfish Kirribilli.

Coconut rice pudding recipe ingredients

Serves 4

  • 100g arborio rice
  • 250ml coconut cream
  • 550ml coconut milk
  • 1 stick lemon grass
  • 1 vanilla bean
  • 50g brown sugar

Coconut rice pudding recipe method

Cut off the green hard part of the lemon grass leaving only the white part, then bruise it on your chopping board with a rolling pin or the bottom of a heavy based pot. Place in a pot with coconut milk and cream.

Split the vanilla bean in half length ways then scrape out the seeds and place the seeds and scraped vanilla bean into the pot with the coconut milk and cream.

Bring mixture to a simmer then take off the heat and allow to stand for around 1 hour, strain mixture and place liquid back into pot. Bring the mixture bring back to a simmer then turn off heat.

Place the rice into a separate heavy based pot and warm on a medium heat for 1-2 minutes to lightly heat the rice, stirring constantly. Slowly add 150mls of the warm coconut milk /cream mixture to the rice while stirring constantly.

Turn down to low heat and once the first lot of liquid has been absorbed into the rice, add the same amount again and continue to stir. Be careful that the rice doesn’t stick or catch on the bottom of the pot. Continue this process until all of the liquid has been absorbed into the rice. The rice should be very soft and quite wet, resembling a wet slightly overcooked risotto. The whole process should take between 25 to 35 minutes. Stir through the sugar until it is dissolved.

Serve pudding in individual ramekins or serving plates, and garnish with berry compote and caramelised bananas.

Berry compote recipe ingredients

Serves 4-6

    • 1 punnet of berries (at the restaurant we use black berries)
    • 50g caster sugar
    • 80ml water

Berry compote recipe method

Place all ingredients into a pot and bring to a simmer while stirring. Simmer until the berries start to break up and the mixture has reduced and thickened so there is little liquid left.

Caramelised banana method

Peel and slice a banana into thin circles, sprinkle caster sugar on top then caramelise with brulee torch or under a very hot grill.