Coconut and Rice Pudding
Ingredients:
2 cups coconut milk,
1/2 cup rice flour,
2-3 tbsp cornflour,
1/2 cup sugar,
1 tsp vanilla essence,
1 tsp orange food color.
Method:
Heat coconut milk in a saucepan. Then add sugar and stir continously with a whisk and cook till sugar is dissolved and coconut milk is hot, do not boil. In a bowl, seive rice flour, cornflour and pour coconut milk over this, mix well so that lumps are not formed. Add vanilla essence to this batter and divide it into three equal parts. Add orange color to one portion and let the remaining two portions be white. In a micorwave safe bowl, pour the white batter, place a butter paper on it and steam it in boiling water for few minutes. Then spread a layer of orange batter over the cooked white layer, again place the butter paper and steam it for five minutes. When this is cooked spread the last white portion and again cook for five minutes. When done, cool this pudding for some time at room temperature. Take a knife and slowly use it to separate the pudding from the edges of the bowl. Then place the bowl upside down over a plate, so that pudding is transferred to the plate. Chill and serve.
