Rice pudding with brown sugar and coconut
200g long-grain rice, rinsed under cold running water (1 cup)
200ml coconut milk, plus extra (optional), to serve
165g brown sugar, plus extra to serve
40g finely grated fresh coconut (from about ½ coconut), plus extra shaved, to serve (½ cup)
2 cinnamon quills
1 star anise
Saffron, ground cinnamon and finely grated orange rind, to serve
Combine rice, coconut milk, ½ tsp sea salt and enough cold water to cover by 1cm in a saucepan, bring to the boil, reduce heat to low, cover with a tight-fitting lid and cook until tender, 10-15 mins.
Set aside without uncovering to steam for 5 mins.
Meanwhile, stir sugar, coconut, cinnamon quills, star anise and 150ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then reduce heat to medium and simmer until syrupy, 6-8 mins.
Stir into rice to taste, divide among bowls and serve warm drizzled with extra coconut milk, and scattered with extra brown sugar, shaved coconut, saffron, ground cinnamon and orange rind.