22 Nov 2012

Double coconut rice pudding

Usual Saturday morning (3pm), it's 2002, my friends and I are sitting in the ugly burger place in Grenoble central station for our traditional "party debrief", trying to drown our hangover and shame of last night in litres of frying oil and mayonnaise.
We call it the "Hangover Burger"

(Dear mum and dad, I'd be much grateful if you could forget to read my blog this week)

My student card entitles us to a second burger for free (Yeah!), we order diet cokes to wash them down (well, real coke is full of sugar, really bad for you, you know?!)

"Hangover calories don't count"
"Calories eaten out of someone else's plate only half count"
"Cakes don't count either if they are homemade"

Dishonnesty doesn't taste bad at all, you just need to cover it up with whipped cream and caramel sauce! 

Double coconut rice pudding

Rice pudding made with vegetable milk doesn't count either ;-)


1 can coconut milk, well shaken (approx 400ml)
1 small glass of pudding rice or risotto rice
4 to 5 tbsp caster sugar (I used Sweet Freedom for baking)
2 heaped tbsp shredded coconut

Make the rice pudding: 

1/ Rince your pudding rice under running cold water and drain
2/ In a medium saucepan : pour coconut milk, sugar, rice, and cook on medium heat for about 20 minutes (until the rice is cooked), mixing from time to time
3/ Once cooked, add the shredded coconut, add some sugar to taste if need be, and store in a airtight container (or a jam pot) for up to a week in the fridge

Option : You can serve it with a splash of dulce de leche, or chocolate sauce, or why not a tsp of Malibu

What's on the Drinks Menu Alex?
On the wine side: 
- Beaumes de Venise, 
- Muscat de rivesaltes,
- Cabernet d'anjou rosé 

Soft drinks: 
- vanilla soja milk
- coconut water
- and for a pinacolada spirit : a pineapple juice

Thanks Alex!   

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