How to make Baked coconut rice pudding

• Lightly grease a 1.2-litre/2pt shallow ovenproof dish.

• Mix the rice with the coconut milk, milk and sugar until all the ingredients are well blended.

• Pour the rice mixture into the prepared dish, and dot the surface with the butter. Bake in the oven for about 30 minutes. Serve hot.

Precautions

• Check the freshness and expiration dates of all ingredients.

• If catering to a gluten-free audience, use certified gluten-free rice and ingredients.

• Thoroughly clean utensils to prevent cross-contamination, especially for specific dietary requirements.

• Check for nut allergens in coconut products, particularly for those with nut allergies.

• Rinse rice thoroughly to remove excess starch for a desirable texture.

• Shake coconut milk well before opening to ensure a consistent flavor.

• Use room temperature eggs to prevent curdling in the mixture.

• Calibrate the oven for accurate temperature during baking.

• Avoid over-stirring to maintain the texture of the rice grains.

• Cover the baking dish with foil initially to prevent the top layer from drying out.

• Regularly check the pudding’s progress to prevent overcooking.

• Allow the pudding to cool slightly before serving for a firmer texture.

• Store leftovers in airtight containers in the refrigerator.

• Clearly communicate ingredients to those with dietary restrictions, emphasizing potential allergens.

• Inform guests about the heat of the pudding when serving to prevent burns.

• Adapt precautions based on specific dietary needs and preferences. Enjoy your Baked Coconut Rice Pudding!