prep: 15mins
cook: 30mins
serves: 4-6


  • to make the coconut rice
  • 2 x 300mL Bulla Cooking Cream
  • 400mL coconut milk
  • 3/4 cup arborio rice
  • 1/2 cup caster sugar
  • 2 egg yolks
  • to make the syrupy plums
  • 4 plums, halved, stones removed
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 2 kaffir lime leaves, scored
  • 6 thin slices ginger

Creamy Coconut Rice with Syrupy Plums


  1. Combine Bulla Cooking Cream, coconut milk, rice and half of the sugar in a heavy based, medium saucepan. Cook over low heat stirring often for 25-30 minutes until rice is tender. Remove from heat.
  2. Cut each plum half into 3 wedges and combine in a frying pan with the sugar, water, lime leaves and ginger. Cook over low-med heat turning plums half way through cooking, until just tender and syrup has formed. Remove plums with a slotted spoon and set aside. Increase heat and simmer syrup until starting to reduce only slightly. Return plums to pan and remove from heat. Set aside and keep warm.
  3. Mix together the remaining sugar and egg yolks. Stir through the rice, then return to the heat a further 3-4 minutes.
  4. Serve the creamy rice in bowls with the syrupy plums. Serve immediately.