Black Rice Pudding

Ingredients

• 250ml / 8.45fl oz Milk
• 100ml / 3.38fl oz Coconut milk
• 1 tsp Vanilla bean paste
• 2 tbsp Honey
• 2 large Eggs
• 140g / 4.94oz Cooked black rice
• 1/4 tsp Ground cinnamon

Preparation

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.