Ingredients

Ingredients For the rice pudding

• 100g/3½oz Japanese short-grain or arborio rice

• 75g/2½oz caster sugar

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 orange, zest only

• 1 lime, zest only

• 600ml/1 pint coconut milk

• 600ml/1 pint whole milk

For the topping

• 100g/3½oz macadamia nuts, roughly chopped

• 1 medium-sized supersweet pineapple, peeled, cored and diced

• 85g/3oz desiccated coconut

• 1 lime, zest only

For the syrup

• 100g/3½oz butter

• 150g/5½oz brown sugar

• 2 vanilla pods, split and seeds scraped out

• 2 tbsp dark rum

Description

This Spicy Rice Pudding Made With Coconut Milk Is Topped With Vanilla Rum Sauce, Pineapple And Nuts And Was Inspired By A Hawaiian Raw Fish Dish.

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