Coconut rice pudding with rum and raisins

• масло↗50g g
• короткозернистий рис для пудингу↗150g g
• золотистий цукор↗150g g
• кокосове молоко2 x 400ml cans ml
• жирні вершки300ml ml

  плюс трохи додаткових

• ванільний екстракт↗1 tsp tsp
• пряний ром↗150ml ml
• мусковадо цукор↗100g g
• родзинки↗100g g

Step-by-step instructions

1. 1

   For the rum and raisin syrup, pour all ingredients into a large saucepan and gently heat over low heat for 5 minutes, or until the sugar melts and forms a syrup and the raisins swell. Transfer to a bowl, cover and set aside.

2. 2

   In the same saucepan (no need to wash) melt the butter over medium heat until it sizzles, then add the rice and toast in the hot butter until it begins to brown. Add the sugar, then pour in the coconut milk, cream and vanilla. Bring to a gentle boil and simmer over low heat for 40‑45 minutes, until the rice is soft, adding a little more cream if the mixture becomes too thick.

3. 3

   For serving hot, mix one third of the syrup with the rum and raisins into the pudding and spoon the remaining over the top. For serving cold, let the pudding cool, then chill in the refrigerator until set, and serve in portions with the rum‑raisin syrup drizzled on top.