This creamy rice is delicious with stewed fruit or on its own.
- 2 cups short-grain rice
- 4 cups whole milk
- 4 cups water
- 2 cinnamon sticks
- rind from 1 lemon or lime
- 1 cup desiccated coconut
- 1 can sweetened condensed milk
- ¼ cup sugar
- cinnamon powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a saucepan, cook the rice in water until just soft. Add cinnamon sticks, lemon rind and milk and stir. Add the coconut and condensed milk, stirring all the time. Then add sugar to taste.
Stir thoroughly until it is of a creamy consistency. If the mixture is too thick add more milk.
Serve sprinkled with cinnamon powder.