Victorian Coconut Rice Pudding is a traditional Anglo-Indian recipe from the 1860s for a for a classic dessert of soaked rice boiled in coconut milk until tender and then finished by oven baking. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Coconut Rice Pudding.
Soak a breakfastcupful of fine rice in water until quite soft; scoop out the contents of a hard
cocoanut; extract all the milk with a little boiling-hot water, then boil the rice in it, sweeten it to
taste with some date jagree or treacle, and put in a few grains of aniseed. Pour the mixture into a
buttered pudding-dish and bake it slightly.
Wash the rice well, place in a bowl, cover with water to a depth of 1.5cm (3/5 in) above the rice and set aside to soak for at least 3 hours.
After this time, turn the rice and liquid into a pan. Add the coconut milk, bring to a boil and cook for 20 minutes, until the rice is tender.
Add your choice of sweetener to the pan then grease a baking dish. Turn the hot rice mixture into this then place in an oven pre-heated to 180C and bake for 25 minutes, until the top of the rice pudding is golden brown.
Click on the image, above to submit to Pinterest.
