|This rice pudding made with coconut milk and toasted coconut is another French-inspired dessert. When serve in the Vietnamese home, it might be accompanied by fruits in syrup, or stir-fried bananas or pineapple. It needs long, slow cooking in a low oven, so be sure to allow plenty of time to make it. It is well worth the wait.
The Vietnamese love sticky rice and mung bean desserts and always sprinkle a little extra sugar over the top to serve. For a slightly different flavor, serve the rice pudding with slices of seared mango or banana instead of the sauteed pineapple.
Ingredients : Serves 4-6
| 90 g
| Pudding rice
Full-fat (whole) milk
Caster (superfine) sugar
Butter, plus extra for greasing
Fresh or desiccated (dry unsweetened shredded) coconut, toasted
Fresh root ginger, peeled and grated
Shavings of toasted coconut, for garnishing
| Method :