Black Rice Pudding

How to Prepare

1. Preheat the oven to 160°C (320°F). 2. In a saucepan, bring 250ml / 8.45fl oz Milk, 100ml / 3.38fl oz Coconut milk, 1 tsp Vanilla bean paste, and 2 tbsp Honey to a simmer over medium heat, stirring to combine. 3. Whisk 2 large Eggs in a bowl. 4. Add a ladleful of the hot coconut milk mixture to the eggs, whisking constantly. 5. Strain the egg mixture back into the saucepan and stir to combine. 6. Reduce heat to medium-low and cook, stirring, for 5-8 minutes until thickened. 7. Spread 140g / 4.94oz Cooked black rice on the base of a 20 cm square ovenproof dish. 8. Pour in the coconut milk mixture and sprinkle 1/4 tsp Ground cinnamon over the top. 9. Bake for 40 minutes or until custard is set.

Good to Know

Use any milk available. Full-fat milk results in a creamier pudding.