Tony Blackburn - Coconut Rice Pudding

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Serves 4


75g/3oz pudding rice

300ml/11floz double cream

300ml/11floz coconut milk

60g/2 ½ oz sugar

1 vanilla pod, split and seeds scraped

30g/1 ¼ oz butter

400g/14oz fresh raspberries

2 tbsp icing sugar

2 tbsp white rum –optional

1 cinnamon stick

1 star anise

1 pinch nutmeg



How to Create the Dish


1. Wash the rice and drain.


2. Pour the cream and coconut milk into a saucepan, bring to the boil then add the rice and stir well to distribute.


3. Add the sugar, split vanilla pod and butter and simmer slowly for about 20-30 minutes, stirring regularly until cooked.


4. Put half the raspberries into a saucepan with the icing sugar, rum and spices, bring up to the boil and simmer until thickened.


5. Remove the star anise and cinnamon stick and push through a sieve into bowl containing the remaining raspberries, then set aside to cool.


6. Pour the rice pudding into dishes and put raspberries in the centre and serve.



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