100g of pudding rice
1 litre of Kara Chocolate coconut milk
50g  Golden caster sugar
Knob of butter
2tblsp cream (optional)

Pre heat oven to 180 degrees C

Put the rice in an oven proof dish, add butter, sugar, cream, milk and vanilla extract.

 

Put dish in oven. Take out every half hour or so and stir, until most of the milk has been absorbed. This takes two and a half to three hours.

Remove from oven and serve. Quantities stated makes enough for five, with enough left over to have cold the next day, which is also rather tasty.