Coconut Rice Pudding

A classic, creamy dessert complete with caramalised pears.

10 portions

Qty	Unit	Ingredients	Preperation
280	gr	MAGGI Coconut Milk Powder
700	mL	Warm Water
1	L	Milk
175	gr	Caster Sugar
275	gr	Medium Grain Rice
150	gr	Butter
150	gr	Brown Sugar
3		Pears	Cored, Peeled, Quartered
60	gr	MAGGI Coconut Milk Powder
170	mL	Warm Water

1. To make coconut rice: in a saucepan combine MAGGI Coconut Milk Powder with warm water; whisk until smooth; add milk and sugar; bring to the boil. Stir in rice, cover and reduce heat; cook 40 minutes, stirring occasionally. Set aside to cool; cover and refrigerate.

2. Melt butter in a frying pan, stir in brown sugar and pears, cook for 5 minutes until golden. Remove from heat and set aside. Combine MAGGI Coconut Milk Powder and warm water; add to pan, bring to boil, remove from heat.

3. Divide rice among serving bowls, top with pears and drizzle over the remaining coconut sauce.