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
  • 0.5 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
  • 0.5 level teaspoon ground ginger
  • 0.5 level teaspoon cinnamon


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

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