Made with chai and vanilla and served with crispy coconut wafers, or tuiles, this dessert is creamy and packed full of flavour. Best of all, if you’re hosting a dinner party, you can make it up to three days in advance.
Ingredients
Method
Bring milk to a simmer in a large saucepan on medium heat. Reduce heat to low. Add tea bags. Simmer gently for 5 minutes. Remove tea bags, ensuring all liquid has been extracted.
Add rice and cook, stirring occasionally, for 30–40 minutes or until rice is tender. Add sugar and vanilla. Cook, stirring, for a further 5 minutes, or until sugar has fully dissolved. Transfer to a large bowl and cool to room temperature. Cover and refrigerate for 5 hours.
Meanwhile, to make coconut tuiles, preheat oven to 200°C/180°C fan-forced. Line two large oven trays with baking paper and brush with extra clarified butter. In a food processor, process the coconut until it looks like desiccated coconut.
In a medium bowl, whisk egg whites until foaming. Whisk in sugar and butter until sugar has dissolved. Stir in coconut and flour until well combined. Refrigerate for 20 minutes.
Spoon 1/2 tablespoons of coconut mixture onto prepared trays, allowing room for spreading. With damp fingers, press mixture into thin rounds. Bake tuiles 5–7 minutes, or until edges are golden. Using a palette knife, lay tuiles over a rolling pin to shape (tuiles will firm on cooling). Repeat with remaining mixture.
Beat thickened cream to soft peaks. Remove rice pudding from refrigerator and gently fold in cream. Serve with tuiles.
Cook’s tip
If you don’t have a rolling pin, you can shape the tuiles on drinking glasses instead.
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