Baked Coconut 
Rice Custard

By Jody Vassallo

Baked Coconut 
Rice Custard
This dessert is full of warming flavours.

Serves 6

60g arborio rice

2 cups organic milk

1 cup low-fat coconut milk

½ tsp ground cardamom

½ tsp ground cinnamon

pinch saffron threads

⅓ cup raw sugar

4 eggs

¼ cup sultanas

pinch nutmeg


1. Preheat oven to 180°C. Cook rice, following packet directions, until tender. Whisk together milk, coconut milk, spices, sugar and eggs. Strain into a jug; stir in rice and sultanas.

2. Pour rice mixture into a 6-cup capacity ovenproof dish or 6 individual ovenproof dishes. Sprinkle with nutmeg.


3. Place in a roasting pan. Pour boiling water in the pan to reach halfway up the sides of the dish. Bake for 40 minutes or until the tip of a knife comes out clean when inserted into the centre. Cool slightly before serving. Serve warm or cold.


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