If preferred, this pudding can be made with extra milk instead of the single cream. Use full cream (whole) milk, for rice, creamy flavor.

1 Soak a small clay pot in cold water for 15 minutes, then drain. Add the rice, sugar, vanilla extract, milk, coconut milk and cream.

2 Cover the clay pot and place in a cold oven. Set the oven to 180oC/350oF/Gas 4 and cook for 1 hour.

3 Remove the lid from the clay pot, stir the pudding gently, then re-cover and cook for a further 30-45 minutes, or until the rice is tender.

4 Remove the lid, stir the pudding then sprinkle with desiccated or fresh coconut and bake uncovered for 10—15 minutes.

Now put it inside your refrigerator for almost 2 hours to get refreshing taste. This dish can be served even after a heavy meal as it contains very low calories in comparison with other desserts. This will make your evening memorable and people will never forget their coconut rice pudding experience by you.