Spiced Coconut Creamed Rice with Walnut Crumble
The perfect dessert for a cool night. We take regular creamed rice to a whole new level with yummy spices, hints of coconut and a delicious walnut crumble.
Recipe Tester Feedback: “Lovely comfort food. I loved the spices!" - Erika
No: Gluten / Dairy / Egg
Contains: Nuts
Preparation Time 15 minutes
Cooking Time 40 minutes
Serves 6
Cannot be frozen
You will need:
baking tray
baking paper
spatula
sharp knife
chopping board
internal steaming basket
Ingredients
- Walnut crumble:
- honey - 40g
- cloves - 1/4 tsp, ground
- ginger - 1/4 tsp, ground
- cinnamon - 1/2 tsp, ground
- walnuts - 120g, or nuts of choice
- Spiced creamed rice:
- coconut milk - 1kg
- arborio rice - 170g
- brown sugar - 90g, or to taste
- vanilla bean paste - 1 tsp
- cloves - 1 tsp, ground
- cinnamon - 1/2 tsp, ground
- cardamom - 1/2 tsp, ground
Method
Walnut crumble:
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Add honey (40g), ground cloves (1/4 tsp), ground ginger (1/4 tsp) and ground cinnamon (1/2 tsp) to the bowl. Program 4 minutes / 50C / Speed 2.
- Add walnuts (120g) to the bowl. Mix on Reverse+Speed 2 until combined.
- Place onto the prepared tray. Bake for 20 minutes or until golden. Allow to cool. Once cool, chop roughly with a sharp knife and set aside.
Spiced creamed rice:
- Meanwhile, add the coconut milk (1kg) and arborio rice (170g) into the bowl. Program 30 minutes / 90C / Reverse+Speed 1.5. Set the internal steaming basket on top of the lid to prevent spatters.
- Add the brown sugar (90g), vanilla bean paste (1 tsp), ground cloves (1 tsp), ground cinnamon (1/2 tsp) and ground cardamom (1/2 tsp) to the bowl. Program 5 minutes / 100C / Reverse+Speed 1.5. Set the internal steaming basket on top of the lid to prevent spatters.
- Allow to sit for 10 minutes, then serve or allow to cool before serving.
- Serve topped with the walnut crumble.
- Enjoy!
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