Vanilla and coconut rice pudding with vanilla poached stone fruit and vanilla glass wafers

Serves 4-6 Desserts and puddings

Rice pudding 4678


For the glass wafers

  • 15g butter, softened
  • 1/2tsp vanilla dust (see recipe linked)
  • 175g caster sugar

For the poached stone fruit

  • 60g vanilla sugar (see recipe linked)
  • 1 vanilla pod, split
  • 5 plums, stones removed, halved
  • 3 nectarines, stones removed, quartered
  • 125g blackberries

For the rice pudding

  • 30g salted butter, plus extra to grease
  • 75g coconut palm sugar seeds
  • 1 vanilla pod
  • 120g pudding rice
  • 2 x 400ml cans coconut milk
  • 2 x 250ml cartons coconut cream


To make the glass wafers, line a large, flat tray with a 35cm length of foil. In a small bowl, blend the butter and vanilla dust together and set aside.

Put the sugar in a medium pan with 3tbsp hot water, then set over a low heat to dissolve the sugar. Increase the heat and gently boil to a light amber colour, then take off the heat and stir in the butter and vanilla mixture. Immediately pour on to the foil and spread out with a palette knife. Leave to cool.

When cold, ease off the foil and break into the size of wafers you prefer and store in an airtight container between sheets of waxed paper for up to a month.

For the poached fruit, put the vanilla sugar in a pan large enough to hold the stone fruits. Remove the seeds from the vanilla pod using a sharp knife, then add the pod and seeds and 400ml water to the pan. Heat gently until the sugar dissolves, then bring to a simmer.

Add the plums and carefully turn them in the liquid, followed by the nectarines. As soon as the liquid comes back to a simmer, add the blackberries. Take off the heat and straightaway gently remove the fruit from the cooking liquid, leaving the liquid on the heat. Transfer the fruit to a large bowl and cool, then put in the fridge to chill.

Meanwhile bring the liquid to the boil and simmer to reduce to a syrup. Pour into a bowl, remove the vanilla pod and allow the syrup to cool completely.

Preheat the oven 160C/ 140C F/Gas 3. To make the rice pudding, grease a deep 1.5 litre ovenproof dish with butter and place it on a baking tray. Alternatively, use 4-6 single-serve ovenproof dishes.

Mix the sugar with the vanilla, breaking up the clumps of seeds. Put the rice in a large bowl, then add the sugar and whisk in the coconut milk and cream. Transfer to the ovenproof dish or dishes – if making individual puds, make sure you ladle out an even amount of the liquid and rice. Dot the butter over the top.

Cook in the oven for around 2 hours for a large pudding or around 45 minutes for smaller ones. When cooked and golden, spoon into bowls and decorate with the glass wafers. Pour the fruit syrup over the fruit to serve alongside.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.

Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.
Rice pudding 4678
Recipes and food styling by Linda Tubby. Photography and prop styling by Angela Dukes.


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