Desserts
Rory O’Connell’s Arborio Rice and Coconut Pudding
Ingredients
- 250ml orange juice
- 40g caster sugar
- 100g sour dried cherries
- 100g Arborio rice
- 50g sugar
- 50g desiccated coconut
- 10g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 1.2L milk
- 1 tsp vanilla extract
Directions
- Place all the ingredients for the compote into a small saucepan. Bring to a simmer and cook gently for 5 minutes, remove, cool, cover and leave overnight.
- Preheat the oven to 180C.
- Put the rice, sugar, coconut, and butter into a pie dish. Bring the milk to the boil with the vanilla and pour over. Give everything a gentle stir. Bake in the preheated oven for 1½ - 2 hours and remove when just set. The skin on the pudding should be golden; the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy.
- Serve the pudding warm with the cherry compote chilled or at room temperature and chilled softly whipped cream on the side.
