Baked Coconut and Lemon Grass Rice Pudding

A warming and flavourful dessert that combines coconut, lemongrass and plum.


  • 3 oz pearl rice
  • 1 stalk lemon grass cut in half
  • 0.25 pint whole milk
  • 0.50 pint coconut milk
  • ¾ pint cream
  • 1 ½ oz caster sugar
  • for the plum compote:
  • 8 oz plums
  • 2 floz dark rum
  • 2 oz brown sugar
  • 0.50 level teaspoon ground ginger
  • 0.50 level teaspoon cinnamon


  1. Heat milks, cream and lemon grass over medium heat.
  2. Put the pearl rice and sugar into a greased ovenproof dish and add the hot liquid and stir and cover with tinfoil.
  3. Cook in a low oven (140°C) for an hour, stirring after half an hour.
  4. While the pudding is cooking prepare the compote.
  5. Half the plums and remove the stones and cut into small pieces.
  6. Put plums into saucepan and add all the remaining ingredients and cook on a very low heat for about 15 minutes.
  7. When the rice is soft and all the liquid has evaporated, remove from oven and remove the lemon grass.
  8. Grease 6 ramekins and fill with the rice pudding.
  9. Turn the ramekins upside down onto a plate to unmould the puddings.
  10. Sprinkle a little brown sugar onto each of the pudding and unless you have a blow torch, put under a hot grill to caramelize.
  11. Spoon the warm plum compote around the puddings.


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