Feijoa & Ginger Rice Pudding
Feijoa & Ginger Rice Pudding
Serves: 4
Preparation: 15 Minutes
Cooking: 25 Minutes
Ingredients
12-15 medium feijoa
3 tablespoons coconut sugar (or brown sugar)
1 teaspoon ground ginger
160g arborio rice
1 cup milk of choice
1 ½ cups water
400ml tin lite coconut milk
1 cinnamon stick
Topping
¼ cup coconut or plain yoghurt
¼ cup toasted thread coconut
Method
Heat oven to 185°C. Scoop out the feijoa flesh, roughly chop it and add to an oven-proof dish. Sprinkle over one tablespoon of coconut sugar and a pinch of ground ginger. Bake for 15-20 minutes, or until the fruit is cooked and browning at the edges. Remove from the oven and set aside
While the fruit is cooking, place the rice in a large pot with the remaining sugar and ginger. Add the milk, water, coconut milk and the cinnamon stick. Heat gently until simmering and then stir often to ensure the rice doesn’t stick to the bottom of the pot. Cook for 20-25 minutes, until the rice is soft and most of the liquid has been absorbed. Turn off the heat and leave the pudding to cool slightly, it will continue to thicken as it cools
Remove the cinnamon stick when the pudding is still warm, and spoon into small bowls or glasses. Top with the feijoa, coconut yoghurt and toasted coconut