Name: Baked coconut and lemon rice
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 1/2 cup medium-grain white rice; 3/4 cup light coconut milk; 2 strips lemon zest; 3 cup milk; 4 eggs; 1/2 cup caster sugar; 2 teaspoon grated lemon zest; 1 cup shredded coconut; whipped cream, to serve

Baked coconut and lemon rice

Serves 8

Prep

20M

Cook

1H 20M

Total

1H 40M

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Ingredients

1/2 cup medium-grain white rice

3/4 cup light coconut milk

2 strips lemon zest

3 cup milk

4 eggs

1/2 cup caster sugar

2 teaspoon grated lemon zest

1 cup shredded coconut

whipped cream, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Lightly grease a 2L (8 cup) oval ovenproof dish. Place dish in a deep roasting pan.

2.Combine rice, coconut milk and zest strips in a medium saucepan over moderate heat. Bring to the boil. Cover, then reduce heat to low. Cook, 15 minutes, or until rice has absorbed all liquid. Cool. Using a fork, fluff rice. Remove and discard zest strips.

3.Whisk milk, eggs, sugar and grated zest in a large bowl. Stir cooled rice and coconut into egg mixture.

4.Pour into prepared dish. Pour boiling water into roasting pan to reach halfway up side of ovenproof dish. Bake, 55-60 minutes, or until just set. Serve warm with cream.

Be careful not to overcook, or the custard will separate.
Note

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