Creamy Coconut Rice with Syrupy Plums
Ingredients
to make the coconut rice
- 2 x 300mL Bulla Cooking Cream
- 400mL coconut milk
- 3/4 cup arborio rice
- 1/2 cup caster sugar
- 2 egg yolks
to make the syrupy plums
- 4 plums, halved, stones removed
- 1/4 cup brown sugar
- 1/4 cup water
- 2 kaffir lime leaves, scored
- 6 thin slices ginger
Cooking Directions
- Combine Bulla Cooking Cream, coconut milk, rice and half of the sugar in a heavy based, medium saucepan. Cook over low heat stirring often for 25-30 minutes until rice is tender. Remove from heat.
- Cut each plum half into 3 wedges and combine in a frying pan with the sugar, water, lime leaves and ginger. Cook over low-med heat turning plums half way through cooking, until just tender and syrup has formed. Remove plums with a slotted spoon and set aside. Increase heat and simmer syrup until starting to reduce only slightly. Return plums to pan and remove from heat. Set aside and keep warm.
- Mix together the remaining sugar and egg yolks. Stir through the rice, then return to the heat a further 3-4 minutes.
- Serve the creamy rice in bowls with the syrupy plums. Serve immediately.