1 Wash the rice until the water runs clear ... Leave for 10 minutes. 2 Put the coconut milk, a pinch of salt and 2 tablespoons of muscovado sugar into a small saucepan. Set over a low heat ...

2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool. 3. Spoon the rice pudding into bowls ...

Add the rice and stir until the rice becomes ... Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through.

Black rice pudding is served for breakfast in Bali on special occasions and also at one of my favourite restaurants in Kuta, Poppies, a popular spot since the 70s. If there's any black rice left ...

Serve the warm rice pudding with a sprinkle of toasted coconut flakes and a drizzle of ... and garlic powder. Mix in some black beans or lentils for added protein. Stuff the mixture into halved ...

Today's rice pudding method is much quicker and I've added a few of my favourite flavours. You can, of course, substitute your own ideas such as using almond milk, folding through fruit ...