Black Tea and Coconut Rice Pudding

Infuse the milk with tea before cooking the rice, then finish with coconut milk. This separates the tea extraction from the long simmer so the strength can be adjusted at the start.

Estimated yield: 4 dessert portions. Estimated preparation: 10 minutes. Estimated cooking: 40 minutes. Equipment: fine sieve and heavy saucepan.

Ingredients

• 500 ml whole milk
• 2 black tea bags, about 4 g tea in total
• 100 g short-grain pudding rice
• 200 ml water, plus more as needed
• 200 ml unsweetened coconut milk
• 45 g caster sugar
• 1/4 teaspoon fine salt
• 1 teaspoon finely grated orange zest

Method

1. Heat the milk until steaming, then take off the heat. Add the tea bags and steep for 4 minutes. Remove without squeezing; taste and record the tea strength for the trial.
2. Add the rice, 200 ml water and salt. Bring to a gentle simmer and cook over low heat for 25 to 35 minutes, stirring frequently, especially at the bottom of the pan.
3. If the mixture becomes thick before the rice is tender, add hot water 2 tablespoons at a time. Continue until the grains are soft throughout.
4. Add the coconut milk and sugar. Simmer gently for 5 minutes, stirring, until creamy. It should be slightly looser than the desired serving texture because it thickens as it stands.
5. Take off the heat, stir in the orange zest and divide into bowls. Serve warm.

Kitchen trial

Confirm tea brand, infusion time, liquid use and yield. Check the rice texture rather than relying on the estimated time. Compare sweetness before and after the coconut milk is added.